Cheesy Potato Cakes

Potato Cakes:

6 medium red potatoes

1 1/2 c. cheddar cheese

1/4 c. shredded Parmesan cheese

3 green onions, chopped

salt and pepper to taste

1/2 tsp. garlic powder

 

Breading:

 

1 c. seasoned breadcrumbs

1/2 c. flour

1 egg, beaten

1 c. milk

 

Spicy-Creamy Sauce:

 

1 c. sour cream

1 can Rotel tomatoes (medium meat)

1 tsp. onion powder

1/2 tsp garlic powder

1 Tbsp. white vinegar

salt and pepper to taste

3-4 shakes Tabasco sauce

 

 

Boil potatoes for about 20-25 minutes until soft, but still a little firm.

 

 Do not overcook.

 

 As potatoes are boiling, combine sauce ingredients.

 

Cover and chill.

 

 Drain potatoes and mash them with a potato masher

(with skin ON).

 

Don't mash into mashed potatoes, you still want

some small chunks in it.

 

 Add remaining potato cake ingredients and mix well.

 

 Combine breadcrumbs and flour in a pie pan or large plate.

 

 In a separate bowl, combine eggs and milk.

 

 Get a good handful of the potato mixture and form it

 into a patty, about the size of a hamburger patty.

 

Pat the potato mixture into the breadcrumb mixture, then dip

into the milk and egg, then cover again with breadcrumbs.

 

When the patty is completely covered with lots of

 breadcrumbs, place on a cookie sheet or large plate.

 

Cover and chill for about an hour.

 

Heat about 1 c. of vegetable oil in a large skillet (the Top Secret Recipe version calls for 2 cups of shortening but that sounded a little too fattening.. even for me!) Pan fry the cakes on medium heat for about 2-4 minutes on each side or until golden brown.

 

Drain on paper towels then serve with the spicy-creamy sauce!

 

Garnish with chopped green onion or chives.