Cheesy Hashbrown potato cakes

Introduce

Chef :

renee

Cheesy Hashbrown potato cakes

Had over abundance of potatoes and turnips and wanted something different so I threw these little gems together. Crispy on outside and soft in the middle.

Ingredient

1 1/2 lb

shredded cheese (see note at bottom)

Cooking instructions

* Step 1

Wash then Shred potatoes and turnip into a large bowl. Let stand for 10 minutes. Then drain out excess liquid. Do not squeeze the liquid out.... NOTE*( i used purple and red potatoes but any potato will be fine. Leave skins on)

* Step 2

Hand toss in cheese... NOTE* ( any kind of shredded cheese you love, i used colby jack, also perfect with cheddar!)

* Step 3

In a seperate bowl wisk together egg, garlic, parsley, salt, pepper and onion flakes.

* Step 4

Mix egg mix with shredded potato mix. Use your hands and thourally mix well and really squish it in there! Let stand a few minutes then drain out excess liquid again. (Do not squeeze it out)

* Step 5

Mix in flour with hands, just keep tossing it around. It should get very sticky. If to wet to form a patty add more flour. They should be able to form wet loose but stable patties.

* Step 6

Heat skillet with enough oil to cover half the patties.

* Step 7

Form patties into burger sized patties. (If your hands are pat dry wet it helps to form them better to not stick to hands as much.)

* Step 8

Slowly and gently slide the potato cake into hot grease.

* Step 9

Fry until deep golden brown. Then flip over and do other side. (If grease is too hot it will finish browning before the inside is cooked through if not hot enough you will have soggy falling apart cakes)