parmesan potato cakes

  • Parmesan Potato Cakes a quick and delicious side alternative to mashed potatoes.

    Potatoes are one of my favorite starches. I love potatoes. Hash browns, french fries, roasted potatoes with rosemary & olive oil…the list goes on. The list can now include these potato cakes :) They’re just like the zucchini cakes but with shredded potato! There are subtle differences too between this and the zucchini cakes.

    This makes a good side dish (different than your regular mashed potatoes or veggie side) or appetizer for a party. I made these really quickly while Jason was baking salmon. We were starving and instead of having a bad snack, I whipped these babies up in no time and we were able to snack on these until the salmon was done baking.

    parmesan potato cakes

    A different way to use shredded potatoes!
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Course: Appetizer
    Servings: 2
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    Ingredients

    • 1 large russet potato, grated
    • 1/2 small yellow onion, diced
    • 1 clove garlic, minced
    • 1/2 cup chopped fresh basil
    • 3/4 cup parmesan cheese
    • 1/2 tsp garlic powder
    • Salt & pepper

    Instructions

    • In a skillet, on medium high heat, saute your onions until translucent and then add in your garlic. Turn off heat and put onion mixture in a bowl. Reserve the skillet for later.
    • After you've grated your potato, squeeze out the excess water with a paper towel and place the drained potato in the bowl with the onion mixture.
    • Add in the basil, garlic powder, salt, pepper and cheese.
    • Combine and mix well.
    • Form the mixture into small patties and set aside on a plate.
    • In the same skillet that you cooked your onions and garlic in, add some olive oil and place on medium high heat.
    • Place about 2-3 patties in the skillet (depending on what size your skillet is) and cook the patties until they're cooked through and brown on both sides.
    • Repeat step 7 until all the patties are cooked.

     

  • 2 Comments
    Julie Wampler of Table for Two
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    Comments

  • Valerie says:

    Do you think I could use frozen hashbrowns as the potato and keep everything else the same? Thanks, they look amazing!!

    • Julie says:

      Yup! That’d work!

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