Cheddar Potato Cakes

Name: Cheddar Potato Cakes
Yield: 6
Ingredients: 3 large Russet potatoes (about 12 ounces each); 2 tablespoons Cabot Salted Butter, cut into pieces *or sub olive oil for butter; 6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 ½ cups); 1 tablespoon chopped fresh chives; Salt and freshly ground black pepper to taste; Olive oil

Servings

6

Everyone loves a good, old-fashioned potato cake now and then and, for many of us, this food is nostalgic, bringing back sweet memories from childhood. And while this cheddar potato cake recipe will be reminiscent of the ones you’ve enjoyed in the past, we’re pretty confident it will top them and become your new favorite recipe. Made with fresh chives and a terrific blend of Cabot Extra Sharp Cheddar cheese and Cabot Sharp Cheddar cheese, how can it not? Be sure to watch our video above to see how these are made and then refer to our recipe with ingredients and detailed instructions below. Once you’ve made these cheesy potato cakes, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make 6 servings, preheat your oven to 400°F. Scrub potatoes and prick with fork in several places. Place on a baking sheet and bake until tender, about 1 to 1¼ hours.

When cool enough to handle, remove skins and place potatoes in a large bowl. Add Cabot Salted Butter (or olive oil) and mash with a potato masher. Mix in Cabot Extra Sharp Cheddar cheese, Cabot Sharp Cheddar cheese, chopped fresh chives and season mixture with salt and pepper.

Shape mixture into six (½-inch-thick) cakes. Place on a plate, cover and refrigerate for 1 hour.

Brush a large skillet generously with olive oil and place over medium-low heat or preheat an electric griddle to 325°F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.

Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with sausage and eggs.

Want another scrumptious recipe that features the delicious combination of potatoes and cheese? You’ll love our Potato Cheese Croquettes! As a co-operative of New York and New England farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this potato cake recipe, so please rate and review it once you’ve tried it.

Ingredients

3 large Russet potatoes (about 12 ounces each)
2 tablespoons Cabot Salted Butter, cut into pieces *or sub olive oil for butter
6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 ½ cups)
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper to taste
Olive oil

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Directions

PREHEAT oven to 400°F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1¼ hours.
REMOVE skins and place potatoes in large bowl when cool enough to handle, add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.
SHAPE mixture into six (½-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour.
BRUSH large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325°F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.
TURN off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with sausage and eggs.