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Cheesy Potato Cakes
Recipes
Cheesy Potato Cakes
4 servings
30 minutes total

Ingredients

  • 2 oz Deli aged white cheddar cheese
  • 2 tablespoons fresh chives
  • 1 cup sauerkraut
  • 1 cup panko bread crumbs
  • 2 cups refrigerated sour cream and chive mashed potatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons canola oil, divided
  • ¼ cup sour cream

Prep

    Steps

      1. Shred cheese (1 cup). Chop chives; drain and chop sauerkraut. Place bread crumbs on plate.
      2. Combine in medium bowl: potatoes, cheese, chives, sauerkraut, salt, and pepper. Shape mixture into 8 (½-inch-thick) potato cakes. Coat both sides of cakes lightly with bread crumbs, pressing with fingertips to adhere.
      3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 ½ tablespoons oil in pan, then add 4 potato cakes; cook 3–4 minutes on each side until golden and hot. Drain on paper towels. Repeat with remaining 1 ½ tablespoons oil and 4 potato cakes. Serve with sour cream.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Amount per ¼ recipe serving: Calories 420, Total Fat 24g, Sat Fat 8g, Trans Fat 0g, Chol 35mg, Sodium 1140mg, Total Carb 39g, Fiber 2g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 10g, Vitamin D 6%, Calc 15%, Iron 6%, Potassium 10%