Easy Cheddar Potato Cakes Made with Instant Potatoes
Transform weeknight meals into comfort food perfection with these Easy Cheddar Potato Cakes made with instant potatoes! This quick and budget-friendly recipe combines fluffy instant mashed potatoes, melty cheddar cheese, and the subtle bite of green onions for a crispy, golden delight that's ready in just 25 minutes. Perfectly seasoned and pan-fried to perfection, these savory potato cakes are an ideal side dish, snack, or appetizer that pairs well with sour cream or your favorite dipping sauce. Whether you're looking to repurpose pantry staples or whip up a crowd-pleasing dish for last-minute gatherings, these versatile and cheesy potato cakes will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup instant mashed potato flakes
- 1 cup hot water
- 1 cup shredded cheddar cheese
- 0.5 cup all-purpose flour
- 1 large egg
- 0.25 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons chopped green onions (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
In a large mixing bowl, combine the instant mashed potato flakes with hot water. Stir until the consistency is smooth and the potatoes are rehydrated.
Add the shredded cheddar cheese, all-purpose flour, egg, milk, unsalted butter, salt, and black pepper to the bowl. Mix well until thoroughly combined. If desired, fold in chopped green onions for extra flavor.
Use your hands to form the mixture into small, round patties, about 2-3 inches in diameter and 1/2 inch thick. The mixture should be soft but hold its shape. If it's too sticky, lightly dust your hands with flour.
Heat the olive oil in a non-stick skillet over medium heat.
Place a few potato cakes in the skillet, leaving enough space between them to flip easily. Cook for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining potato cakes, adding more oil to the skillet as needed.
Serve warm, garnished with additional chopped green onions or sour cream if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 7.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 982 mg | 76% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1076 mg | 23% | |
*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.
