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Category: Potatoes
Prep Time: Cook Time: Total Time:
Herbed Ranch Salsa
1/2 Cup sour cream
1/4 Cup seeded and diced tomato (about 1/2 tomato)
2 Tablespoons minced onion
1 Tablespoon white vinegar
1 Teaspoon fresh minced cilantro
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
Pinch dried dill
Potato cakes
4 Medium red potatoes, with skin (about 1 pound)
1/4 Cup shredded cheddar cheese
1/4 Cup shredded monterey jack cheese
2 Tablespoons shredded parmesan cheese
1 green onion, chopped
1/2 Teaspoon minced fresh cilantro
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1/4 Teaspoon garlic powder
Breading
2/3 Cup unseasoned breadcrumbs
1/3 Cup all-purpose flour
1/2 Teaspoon dried dill
1 egg, beaten
1 Cup milk
2 to 3 cups shortening.
Boil potatoes for 25 to 30 minutes or until mostly soft, but still slightly firm.
Drain the potatoes and mash them with the skin on in a medium bowl. There should be some small chunks of potato. Add the remaining ingredients for the potatocakes and mix well.
Combine breadcrumbs with flour and 1/2 teaspoon dill in a large bowl. Combine beaten egg and milk in another large bowl. Measure about 1/3 cup of the potato mixture into your hands and shape it into a patty about the size of a hamburger patty. Drop the potato mixture into the breading mixture, then into the egg and milk, then back into the breading. Cover the entire surface of the potatocake with the breading. Arrange the potatocake on a plate and repeat the process with the remaining potato mixture. Cover and chill the potatocakes for about 1 hour.
Heat shortening in a skillet over medium heat. Fry the potatocakes in the oil for 2 to 4 minutes or until golden brown, then drain on a rack or paper towels.
Serve potatocakes with bit of ranch salsa poured over the top.
Herbed Ranch Salsa:
Combine all of the ingredients for the salsa in a small bowl. Cover and chill this sauce until ready to serve.
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CHEESE POTATO CAKES WITH HERBED RANCH SALSA
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Category: Potatoes
Prep Time: Cook Time: Total Time:
Herbed Ranch Salsa
1/2 Cup sour cream
1/4 Cup seeded and diced tomato (about 1/2 tomato)
2 Tablespoons minced onion
1 Tablespoon white vinegar
1 Teaspoon fresh minced cilantro
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
Pinch dried dill
Potato cakes
4 Medium red potatoes, with skin (about 1 pound)
1/4 Cup shredded cheddar cheese
1/4 Cup shredded monterey jack cheese
2 Tablespoons shredded parmesan cheese
1 green onion, chopped
1/2 Teaspoon minced fresh cilantro
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
1/4 Teaspoon garlic powder
Breading
2/3 Cup unseasoned breadcrumbs
1/3 Cup all-purpose flour
1/2 Teaspoon dried dill
1 egg, beaten
1 Cup milk
2 to 3 cups shortening.
Boil potatoes for 25 to 30 minutes or until mostly soft, but still slightly firm.
Drain the potatoes and mash them with the skin on in a medium bowl. There should be some small chunks of potato. Add the remaining ingredients for the potatocakes and mix well.
Combine breadcrumbs with flour and 1/2 teaspoon dill in a large bowl. Combine beaten egg and milk in another large bowl. Measure about 1/3 cup of the potato mixture into your hands and shape it into a patty about the size of a hamburger patty. Drop the potato mixture into the breading mixture, then into the egg and milk, then back into the breading. Cover the entire surface of the potatocake with the breading. Arrange the potatocake on a plate and repeat the process with the remaining potato mixture. Cover and chill the potatocakes for about 1 hour.
Heat shortening in a skillet over medium heat. Fry the potatocakes in the oil for 2 to 4 minutes or until golden brown, then drain on a rack or paper towels.
Serve potatocakes with bit of ranch salsa poured over the top.
Herbed Ranch Salsa:
Combine all of the ingredients for the salsa in a small bowl. Cover and chill this sauce until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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