Claim Jumper's Cheese Potato Cakes

Prep Time: 60 Minutes

Cook Time: 1 Minutes

Ready In: 61 Minutes

Servings: 8

From Yummmm I could eat these till I pop. I have been looking for this recipe for ages. I have not tried these yet but I will VERY soon.

Ingredients:

1/2 cup sour cream

1/4 cup diced seeded tomato

2 tablespoons minced onions

1 tablespoon white vinegar

1 teaspoon minced fresh cilantro

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon dried dill

4 medium red potatoes, with skins

1/4 cup shredded cheddar cheese

1/4 cup shredded monterey jack cheese

2 tablespoons shredded parmesan cheese

1 green onion, chopped

1/2 teaspoon minced fresh cilantro

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

2/3 cup unseasoned breadcrumbs (progresso is good)

1/3 cup all-purpose flour

1/2 teaspoon dried dill

1 egg, beaten

1 cup milk

shortening (about 2-3 cups, for frying)

Directions:

1. Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm.
2. Potatocakes will hold together best when the potatoes are not totally mushy.
3. As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl.
4. Cover and chill till needed.
5. Drain potatoes and mash with skins on in medium bowl.
6. Don't overly mash, there should be some small chunks of potato.
7. Add remaining Potatocake ingredients and mix well.
8. Combine breadcrumbs with flour and 1/2 Teaspoon of Dill in large bowl.
9. Combine beaten egg& milk in another large bowl.
10. Measure approx 1/3 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
11. Drop potato mixture into breading mixture, then into egg& milk, and then back into breading mixture.
12. Be sure to cover entire surface with breading.
13. Arrange the potatocake on a plate, repeat the process with remaining potato mixture.
14. Cover and chill the potatocakes for one hour so they will be sure to stick together when fried.
15. Heat up shortening in skillet over medium-low heat.
16. There should be about 1 of shortening in the pan.
17. Fry the potatocakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
18. Serve with Herbed Ranch Salsa drizzled over top.

By RecipeOfHealth.com