Cheddar-Potato Cakes

Original Bisquick® mix provides a simple addition to this cheesy side dish made with potatoes - ready in 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

December 22, 2011

teaspoon olive oil

1/2

cup frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag)

cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

cup refrigerated mashed potatoes (from 24-oz container)

cup Original Bisquick™ mix

1/2

cup shredded sharp Cheddar cheese (2 oz)

teaspoons chopped fresh thyme leaves

1/2

cup milk

egg, lightly beaten

tablespoons olive oil

Sour cream, if desired

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1

In 12-inch nonstick skillet or griddle, heat 1 teaspoon oil over medium-high heat. Cook vegetable seasoning blend in oil 5 minutes, stirring occasionally, until tender. Remove from heat.
2

In large bowl, stir vegetable seasoning blend, both potatoes, Bisquick mix, cheese and thyme. Add milk and egg, stirring just until moist.
3

In same skillet, heat 1 tablespoon of the oil over medium heat. Spoon one-third of the batter into 4 (1/4-cup) mounds onto hot skillet; flatten slightly. Cook 4 to 6 minutes, turning once, until lightly browned. Remove from skillet; cover to keep warm. Repeat twice with remaining 2 tablespoons oil and batter. Serve with sour cream, if desired.