Cheesy Potato Cakes
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Cheesy Potato Cakes
2 medium baking potatoes
1/4 cup extra-sharp Cheddar cheese, grated
1/4 cup Swiss cheese, grated
1 garlic clove, minced
1/4 cup green onion, finely chopped
1/3 cup red bell pepper, finely diced
6 fresh sage leaves, minced or 1 Tbsp dried sage
Salt and pepper
1 egg, beaten
1/2 cup seasoned breadcrumbs
1 Tbsp butter
Peel and shred the potatoes. Using a cheesecloth or
thin cotton kitchen towel, squeeze the potatoes until well drained. Stir together the potatoes and both cheeses until blended. Mix in the garlic, green onion and red bell pepper. Add the sage, and season with salt and pepper to taste. Pour in the egg, and combine until mixture is evenly moist. Add breadcrumbs to hold
the cakes together. Shape into 6 to 8 patties, depending on desired size.
Butter a large skillet and heat over medium heat. Once butter is melted, saute the patties for approximately five minutes on each side or until lightly browned and cooked through. Serve immediately.
