Blue Cheese Potato Cakes
Crispy on the outside, creamy on the inside, these Blue Cheese Potato Cakes are a cheesy, flavor-packed twist on a classic comfort food! Made with tender, mashed russet potatoes mixed with tangy blue cheese crumbles, sharp cheddar, and fresh green onions, these savory patties deliver layers of bold, irresistible flavor in every bite. Perfectly seasoned with a hint of black pepper and a golden sear, each cake boasts a satisfying crunch from its lightly floured crust. Quick and easy to prepare in just 45 minutes, these potato cakes are a versatile delight—perfect as a crowd-pleasing appetizer, a unique side dish, or even a hearty vegetarian main course. Serve them warm with a dollop of sour cream or a sprinkle of extra green onions for a gourmet finish that’s sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 cup Blue cheese crumbles
- 1 cup Shredded sharp cheddar cheese
- 3 stalks Green onions, finely chopped
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons Olive oil
Instructions
Peel the russet potatoes, then cut them into chunks. Place the chunks into a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain well and transfer to a large bowl.
Using a potato masher or fork, mash the potatoes until smooth. Allow them to cool slightly before proceeding.
Add the blue cheese, shredded cheddar cheese, chopped green onions, flour, egg, salt, and black pepper to the mashed potatoes. Mix thoroughly until all ingredients are well combined.
Shape the potato mixture into small patties, about 2-3 inches wide and ½-inch thick. Place the patties on a parchment-lined baking sheet as you form them.
In a large skillet, heat the butter and olive oil over medium heat. Once melted and shimmering, add the potato cakes in batches, making sure not to overcrowd the pan.
Cook each potato cake for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Repeat the process with the remaining potato cakes, adding more butter and olive oil if needed.
Serve the blue cheese potato cakes warm, garnished with additional green onions or a dollop of sour cream if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.5 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1581 mg | 122% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
