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parmesan potato cakes

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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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Author: Julie Chiou
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Ingredients 

  • 1 large russet potato,, grated
  • ½ small yellow onion,, diced
  • 1 clove garlic,, minced
  • ½ cup chopped fresh basil
  • ¾ cup parmesan cheese
  • ½ teaspoon 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.

YOUR NOTES

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Appetizer

 

Recipe Rating




Susanna Cecil

Friday 31st of July 2020

Question!! I have a big family “Drive In Movie Fest” this weekend. Was wondering if I can pre-make most of the mixture & refrigerate? Then when I got there, do the onions and garlic, & slap it all together. Then slap them bad boys in the skillet?? Oh btw, HI, HOW ARE YA?!?? I’m a newcomer, and first time here ! Been on here now for OVER AN HOUR! Haha! Love it! Instant FAVORITE!! Got my mom hooked as well! We are scrolling right beside each other. Anywhoooo! Thank you so much! If not, that’s cool, I’ll muster the strength the wake up a bit earlier tomorrow! ??

Julie Wampler

Saturday 1st of August 2020

haha you're too funny and sweet! thank you so much! so the only thing i would be concerned about is that potatoes tend to have a lot of liquid when prepared ahead of time because of the salt (parmesan usually has salt in it; just not sure if it would totally make the potatoes have liquid). i guess you could try to squeeze out the excess liquid and then just add in the other stuff!

hope you enjoy the rest of the site!!

Valerie

Monday 21st of January 2013

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

Julie

Monday 21st of January 2013

Yup! That'd work!