The Crispiest Potato Cakes

The-Crispiest-Potato-Cakes

In a few days I’ll be celebrating Friendsgiving brunch with a group of my closest friends, then a handful of days later hosting a Thanksgiving breakfast. In other words I’ll be cooking up a storm in the coming days for Friendsgiving, Thanksgiving breakfast and dinner. I am always looking for ways to spread the love and make dishes last longer. Which bring me to The Crispiest Potato Cakes, my breakfast favorite using mashed potatoes.

The Crispiest Potato Cakes have a creamy mashed potato center. I make a big batch of mashed potatoes that can be used several times. Seasoning them to perfection with Real California Dairy – butter, buttermilk and cheddar cheese. I use #RealCaliforniaMilk products because they are made with sustainably sourced milk from California dairy families, and I know when I see that seal I am getting pure quality. These creamy mashed potatoes get a crispy hash brown crust on both sides and are fried to a crisp.

I can’t tell you how happy these potato cakes make my family and friends. They are perfect to serve at breakfast time if you want to bring the smiles on early in the day. They pair best with a fried egg, a little salad, and sour cream. Happy Breakfast together + Holiday Season = Building Memories! #MorningsMeanMore

The-Crispiest-Potato-Cakes-Real-California-Milk

Ingredients for The Crispiest Potato Cakes:

  • 6 potatoes, divided
  • 2 tablespoons butter
  • 1/3 cup buttermilk
  • 1/2 cup Real California Milk Cheddar Cheese, grated
  • 2 stalks green onion, minced
  • 1 teaspoon salt, divided
  • Pepper to taste
  • vegetable oil

Directions:

Peel and cut 4 potatoes into 1 inch pieces.

Boil potato cubes for 20 minutes or until fork tender.

Drain potatoes. Place drain steaming hot potatoes to a bowl then add in butter, and buttermilk. Mash with a potato masher until creamy.

Stir in cheddar cheese and green onion. Season with 1/2 teaspoon salt and pepper. Set mashed potatoes to the side.

Peel remaining two potatoes, then grate them using a cheese grater. Once grated squeeze potato shreds in a kitchen cloth removing all liquid from shreds.

Season potato shreds with 1/2 teaspoon salt. Mix to combine.

Pour 3 tablespoons vegetable oil into a large frying pan, and allow to get hot over a medium high flame.

Once hot drop 1 heaping tablespoon potato shreds into the oil. Flatten it out to 2 inch circles. Fry the shreds for 4 minutes until crispy.

Add 1 tablespoon of mashed potatoes to the top of the crispy potato shreds. Spread the potatoes evenly with the back of the spoon to the size of the shreds. Then add 1 tablespoon of raw shreds to the top of the mashed potatoes.

Flip cake and cook until the potato shreds are crisp, about 5 minutes.

Remove from oil and place on a paper towel to drain.

Continue cooking potato cakes until all potato shreds are used. Cook 4 to 5 cakes at a time or as many as your pan will permit. Replenish vegetable oil each time you cook a batch.

Serve with a fried egg on top, a green salad, and Real California Milk sour cream!

Real-California-Milk-Crispy-Potato-Cakes

Tell me how you’re making your holiday #MorningsMeanMore and visit www.RealCaliforniaMilk.com/better-breakfast

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