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Introduction

Mini Cheesy Potato Skillet Cakes

Discover the deliciousness of Mini Cheesy Potato Skillet Cakes, a perfect blend of comfort and gourmet style. These bite-sized treats combine creamy russet potatoes and rich cheddar and Parmesan cheese for a satisfying dish ideal for any occasion. Whether for brunch, parties, or casual snacking, they adapt to your preferences. With a crispy exterior and fluffy interior, learn to make this tasty recipe that’s sure to be a favorite among family and friends.
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Ingredients
  

2 large russet potatoes, peeled and coarsely grated

1 cup sharp cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

1/4 cup all-purpose flour

2 large eggs, beaten

1/4 cup green onions, finely chopped

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper to taste

3 tablespoons olive oil or butter (for frying)

Sour cream and chives, for serving (optional)

Instructions
 

Prepare Potatoes: After grating the potatoes, transfer them to a clean kitchen towel. Gather the edges of the towel and twist to squeeze out as much moisture as possible—this step is essential for ensuring your cakes achieve a crispy texture and hold together well while cooking.

    Mix Ingredients: In a large mixing bowl, add the squeezed potatoes, shredded sharp cheddar cheese, grated Parmesan cheese, all-purpose flour, beaten eggs, chopped green onions, garlic powder, onion powder, and a generous seasoning of salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.

      Form Cakes: With your hands, take portions of the potato mixture and shape them into small patties, approximately 2-3 inches in diameter. Press firmly to ensure they are compact, which will help prevent them from breaking apart during frying.

        Heat Skillet: Using a non-stick skillet, heat 2 tablespoons of olive oil or butter over medium heat. Wait until the oil is shimmering and hot but not smoking. Carefully place three to four potato cakes into the skillet, ensuring there's enough space between them to allow even cooking.

          Cook Cakes: Fry the potato cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Monitor the heat and adjust it as necessary to avoid burning, turning the cakes only once for the best results.

            Repeat Frying: Once the first batch is done, remove them from the skillet and drain on paper towels. If needed, add an additional tablespoon of oil or butter to the skillet before frying the remaining cakes, repeating the cooking process as you did with the first batch.

              Serve: Plate the mini cheesy potato skillet cakes while they are warm. For an extra touch, top each cake with a dollop of sour cream and a sprinkle of chopped chives, if desired.

                Enjoy: Indulge in these delightful, cheesy potato cakes that are perfect for brunch, serve as appetizers, or simply enjoy as a delicious snack any time of the day!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4