Cheesy Hashbrown potato cakes. These creamy, cheesy hash brown potatoes made in a slow cooker are great for potlucks and game day parties. Reviews for: Photos of Slow Cooker Cheesy Hash Brown Potatoes. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere.

Grate the potatoes and shallot using your food processor. These cheesy hashbrown potatoes were so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. You can have Cheesy Hashbrown potato cakes using 15 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Cheesy Hashbrown potato cakes

It's of potato cakes:.
Prepare 1 1/2 lb of raw potato.
You need 1/2 of of a turnip.
It's 1 tbsp of dried parsely (heaping).
You need 1 1/2 tbsp of dried onion flakes.
Prepare 2 1/2 tbsp of jarred minced garlic.
You need 1 large of egg.
It's 1/2 cup of all-purpose flour (or more).
It's 1 cup of shredded cheese (see note at bottom).
It's 1 of salt & pepper.
Prepare 1 of vegetable oil for frying.
Prepare of garnish:.
Prepare 1 1/2 tbsp of dried parley.
You need 1/2 cup of shredded cheese.
Prepare 1 of salt & pepper ( if needed).

Drop shredded potatoes into a large bowl of ice water to remove surface starch. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape. You may want to gently stir a couple of times to stop the edges from getting too brown. These little hash brown potato cakes were a savory combo of both mashed potatoes (on the inside) and grated hash brown-style potatoes (on the outside), seared on a hot griddle until golden and crisp on the outside, but still soft and fluffy in the middle.

Cheesy Hashbrown potato cakes step by step

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).
Hand toss in cheese... NOTE* ( any kind of shredded cheese you love, i used colby jack, also perfect with cheddar!).
In a seperate bowl wisk together egg, garlic, parsley, salt, pepper and onion flakes..
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).
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..
Heat skillet with enough oil to cover half the patties..
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.).
Slowly and gently slide the potato cake into hot grease..
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).
Transfer to a paper towel to drain grease for just a few seconds..
Transfer to a serving dish..
Top with a sprinkling of salt and pepper (if needed).
Top with a sprinkling of shredded cheese..
Then top with a sprinkling of parsley..
Let stand 1 minute (this is to let cheese melt on its own).
Repeat as necessary until out of potato mix..
Now serve! And enjoy! :).
Makes about 10-12 potato cakes.

They were totally unique and delicious! This cheesy potato bake is the perfect side dish to serve at your next special occasion. These easy cheesy potatoes are the stuff of legend at potlucks everywhere. Funeral potatoes are the perfect comfort food - a hot, creamy, cheesy, delicious, hash brown casserole with a crispy, salty topping that feeds a crowd. I was recently asked to bring funeral potatoes to a luncheon for a sweet family in my neighborhood after a beautiful service for their loved one.