Cheesy Potato Cakes

Ingredients

• 4 baked potatoes (leftover; peel if desired for smoother cakes)
• 1 egg
• green onions (amount not specified)
• cheddar cheese (amount not specified)
• garlic powder (to taste; amount not specified)
• onion powder (to taste; amount not specified)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp cornstarch (or flour)
• oil (for shallow frying; add about 1/2 to 1 inch in the pan)
• Greek yogurt (for serving)
• dill (for serving, with the Greek yogurt; amount not specified)

Steps

1. 1

   Peel the leftover baked potatoes if you want smooth potato cakes; the skins can be left on. Put the potatoes in a bowl.

2. 2

   Mash the potatoes in the bowl with gloved hands, a fork, or a potato masher.

3. 3

   Crack in the egg. Add the green onions, cheddar cheese, garlic powder, onion powder, salt, and pepper.

4. 4

   Add 1 tablespoon cornstarch, or use flour instead, to help bind the mixture and make the cakes crispy.

5. 5

   Mix everything until it holds together well enough to form patties.

6. 6

   Gently shape the mixture into patties, pressing only lightly so they hold together without being compacted too hard.

7. 7

   Pour about 1/2 to 1 inch of oil into a pan and heat it on the stove for shallow frying.

8. 8

   Carefully fry the patties, turning them to cook both sides, until cooked through and crisp.

9. 9

   Serve the potato cakes with Greek yogurt and dill.

Notes

The transcript does not specify the number or size of the potatoes, amounts for most mix-ins, oil temperature, or frying time. Flour is given as an alternative to cornstarch; its quantity is not stated.

Nutrition per serving

• side
• vegetarian
• crispy
• shallow-fried
• potato
• easy