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
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A different way to use shredded potatoes!

Course: Appetizer
Servings: 2
  • 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
  1. 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.
  2. 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.
  3. Add in the basil, garlic powder, salt, pepper and cheese.
  4. Combine and mix well.
  5. Form the mixture into small patties and set aside on a plate.
  6. In the same skillet that you cooked your onions and garlic in, add some olive oil and place on medium high heat.
  7. 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.
  8. Repeat step 7 until all the patties are cooked.



Posted on September 13, 2011

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. 01/21/2013 at 8:25 pm

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

    • 01/21/2013 at 8:39 pm

      Yup! That’d work!

Back to Top