Cheddar-Potato Cakes

Name: Cheddar-Potato Cakes
Prep time: 30 min
Total time: 30 min
Yield: 12
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

0 Ratings

0 Reviews

0 Questions

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.

By Betty Crocker Kitchens

Updated December 22, 2011

Make With

Bisquick

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.