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Before you jump to Cheesy Hashbrown potato cakes recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.
Many of us have been taught to believe that comfort foods are terrible and to be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods could be extremely healthy and good for you. There are several foods that, when you eat them, may boost your mood. If you feel a little bit down and you need a happiness pick me up, try a couple of these.
Some grains are actually great for fighting off bad moods. Quinoa, barley, teff, millet, etc are all great for helping you feel better. These grains can help you feel full for longer too, which is a mood improver. Feeling famished can really bring you down! These grains can help your mood elevate as it’s not at all hard for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your glucose levels which in turn kicks up your mood to a happier place.
You can see, you don’t need junk food or foods that are not good for you just so to feel better! Test out these hints instead!
We hope you got insight from reading it, now let’s go back to cheesy hashbrown potato cakes recipe. You can cook cheesy hashbrown potato cakes using 15 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Cheesy Hashbrown potato cakes:
- Get potato cakes:
- Get 1 1/2 lb raw potato
- Prepare 1/2 of a turnip
- Use 1 tbsp dried parsely (heaping)
- Prepare 1 1/2 tbsp dried onion flakes
- You need 2 1/2 tbsp jarred minced garlic
- You need 1 large egg
- Get 1/2 cup all-purpose flour (or more)
- You need 1 cup shredded cheese (see note at bottom)
- Get 1 salt & pepper
- You need 1 vegetable oil for frying
- Get garnish:
- You need 1 1/2 tbsp dried parley
- Use 1/2 cup shredded cheese
- Use 1 salt & pepper ( if needed)
Steps to make Cheesy Hashbrown potato cakes:
- Wash then Shred potatoes and turnip into a large bowl. Let stand for 10 minutes. Then drain out excess liquid. Do not squeeze the liquid out…. NOTE*( i used purple and red potatoes but any potato will be fine. Leave skins on)
- Hand toss in cheese… NOTE* ( any kind of shredded cheese you love, i used colby jack, also perfect with cheddar!)
- In a seperate bowl wisk together egg, garlic, parsley, salt, pepper and onion flakes.
- Mix egg mix with shredded potato mix. Use your hands and thourally mix well and really squish it in there! Let stand a few minutes then drain out excess liquid again. (Do not squeeze it out)
- Mix in flour with hands, just keep tossing it around. It should get very sticky. If to wet to form a patty add more flour. They should be able to form wet loose but stable patties.
- Heat skillet with enough oil to cover half the patties.
- Form patties into burger sized patties. (If your hands are pat dry wet it helps to form them better to not stick to hands as much.)
- Slowly and gently slide the potato cake into hot grease.
- Fry until deep golden brown. Then flip over and do other side. (If grease is too hot it will finish browning before the inside is cooked through if not hot enough you will have soggy falling apart cakes)
- Transfer to a paper towel to drain grease for just a few seconds.
- Transfer to a serving dish.
- Top with a sprinkling of salt and pepper (if needed)
- Top with a sprinkling of shredded cheese.
- Then top with a sprinkling of parsley.
- Let stand 1 minute (this is to let cheese melt on its own)
- Repeat as necessary until out of potato mix.
- Now serve! And enjoy! :)
- Makes about 10-12 potato cakes
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