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Cheddar-Potato Cakes

Cheddar-Potato Cakes
  • Prep 30 min
  • Total 30 min
  • Servings 12
Original Bisquick® mix provides a simple addition to this cheesy side dish made with potatoes - ready in 30 minutes.
Updated December 22, 2011

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag)
  • 1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
  • 1 cup refrigerated mashed potatoes (from 24-oz container)
  • 1 cup Original Bisquick™ mix
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 3 tablespoons olive oil
  • Sour cream, if desired

Steps

  • 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.

  • Use leftover mashed potatoes instead of purchased refrigerated mashed potatoes.

Nutrition Facts

Serving Size: 1 Serving
Calories
124
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
210mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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