It’s been so cold here, that the last thing I want to do is hop in my car and go to the grocery store. So, I’ve been trying to make do with the items already in my pantry. I had some noodles, cream of mushroom soup and hamburger on hand, so I whipped up a quick version of beef stroganoff. Then, a friend gave us two big potatoes last week, so I decided to make these Cheese Potato Cakes as a side.
This is the first time I made these, even though I’ve eaten them many times at Claim Jumper (one of our favorite restaurants). This recipe is a Pennies on a Platter original, since I didn’t feel like surfing the web to find a copy cat recipe (plus I probably wouldn’t have all items for other recipes on hand). So, I made do with what I had, and I must say was very very pleased! These potato cakes were awesome!
Cheese Potato Cakes
Makes 8-10 potato cakes
Two large Russet potatoes
1/4 cup milk
1/4 cup chopped green onions, plus some for garnish
1 cup shredded cheddar
3 tablespoons crumbled cooked bacon
salt, to taste
pepper, to taste
1 sleeve Ritz crackers
2 tablespoons butter, melted
Peel and cut up potatoes. Boil in water for 15 minutes or until tender. Drain, add milk and mash. Let potatoes cool.
Preheat oven to 425˚ and spray a baking sheet with non-stick cooking spray. Crush the crackers in a medium bowl and mix in butter.
Mix the green onions, cheese, bacon, salt and pepper with the mashed potatoes. Shape into desired sized (thick) patties (I make them quite large and got 8). Coat each patty in the Ritz crackers, one by one, and place on baking sheet.
Bake for 10-12 minutes, then carefully flip each patty and bake an additional 10-12 minutes.
Place patties on serving platter. Drizzle with ranch dressing and garnish with extra chopped green onions.