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Crispy Potato and Cheese Patties: A Comfort Food Classic

There’s something undeniably satisfying about biting into a golden-brown, crispy potato and cheese patty. Whether you’re craving a hearty snack, a side dish, or a creative way to use leftover mashed potatoes, this recipe delivers on flavor and texture. Perfect for busy weeknights or weekend brunches, these patties combine creamy cheese, tender potatoes, and a satisfying crunch.

As a home cook who’s experimented with countless variations, I’ve found that the key to perfect potato cheese patties lies in balancing moisture and crispiness. Too much moisture, and they fall apart; too little, and they turn dry. My tried-and-tested method ensures they hold their shape while staying irresistibly tender inside. For more cheesy inspiration, check out our loaded bacon cheeseburger pasta, another crowd-pleaser that pairs well with these patties.

Beyond taste, these patties are versatile. Serve them as a standalone appetizer, stuff them into sliders, or pair them with a fresh salad for a balanced meal. They’re also freezer-friendly, making meal prep a breeze. Ready to whip up a batch? Let’s dive into the details!

Ingredients List

• 2 cups mashed potatoes (preferably chilled)
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped green onions
• 1 large egg, lightly beaten
• 1/2 cup breadcrumbs (panko works best for crispiness)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil (for frying)

Timing

• Prep Time: 15 minutes
• Cook Time: 10 minutes per batch
• Total Time: 25 minutes (excluding chilling time)
• Chilling (Optional but Recommended): 30 minutes for firmer patties

Step-by-Step Instructions

Making crispy potato and cheese patties is easier than you think. Follow these simple steps for perfect results every time.

1. Prepare the Potatoes

Peel and boil 4 medium potatoes until tender. Drain well and mash them in a large bowl. Let them cool slightly to avoid melting the cheese too soon.

2. Mix Ingredients

Add 1 cup shredded cheddar cheese, ¼ cup breadcrumbs, 1 beaten egg, 1 tsp garlic powder, and salt to taste. Mix until well combined.

3. Shape the Patties

Divide the mixture into 8 equal portions. Roll each into a ball, then flatten into patties about ½-inch thick.

4. Cook to Perfection

Heat 2 tbsp oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

5. Serve Warm

Enjoy your potato cheese patties immediately with sour cream or your favorite dipping sauce.

Nutritional Information

Each serving (1 patty) contains approximately:

• Calories: 180 kcal
• Protein: 6g
• Carbs: 20g
• Fiber: 2g
• Fat: 8g

For a lighter version, try swapping regular cheese for low-fat cheese or baking instead of frying. If you’re looking for more protein-packed meals, check out this cheeseburger pasta recipe. For deeper insights into balanced diets, the Slow Cooker Beef Short Ribs guide offers great tips, or explore Cuban Black Beans for fiber-rich alternatives.

Healthier Alternatives for the Recipe

Love crispy potato and cheese patties but want a lighter version? Try these simple swaps to keep the flavor while cutting calories:

• Sweet potatoes: Swap regular potatoes for nutrient-rich sweet potatoes. They add natural sweetness and extra fiber.
• Low-fat cheese: Use reduced-fat cheddar or mozzarella to maintain the cheesy goodness with fewer calories.
• Baking instead of frying: Lightly spray patties with olive oil and bake at 400°F for 20-25 minutes, flipping halfway. This method reduces oil absorption while keeping them crispy.
• Greek yogurt binder: Replace eggs with Greek yogurt for added protein and creaminess. Check out our vegetarian enchiladas recipe for more yogurt-based ideas.

For extra inspiration, explore slow-cooker beef dishes that use leaner cuts of meat—the same principles apply here!

Serving Suggestions

These versatile potato cheese patties pair well with countless sides. Here are our top picks:

• Fresh salads: Balance the richness with a crisp green salad or tangy coleslaw. Our cabbage beef recipes include great slaw variations.
• Dipping sauces: Serve with garlic aioli, spicy ketchup, or cool ranch dressing. For dessert lovers, pumpkin muffins make a sweet follow-up.
• Breakfast twist: Top with a poached egg for a hearty morning meal—similar to our Amish hamburger bake breakfast version.
• Global flavors: Serve with Cuban black beans for a Latin-inspired combo.

Common Mistakes to Avoid

Making crispy potato cheese patties seems simple, but small errors can ruin texture or flavor. Here are common pitfalls:

Overworking the Mixture

Mashing potatoes too finely creates a gluey texture. Use a fork or potato masher lightly—some lumps add character. Overmixing also activates excess starch, making patties dense.

Insufficient Draining

Wet potatoes cause soggy patties. After boiling, drain thoroughly and let them steam-dry in the pot for 5 minutes. For extra crispiness, try pressing grated raw potatoes in a towel to remove moisture.

Wrong Cheese Type

Soft cheeses like mozzarella melt too quickly, while aged cheddar can become oily. For balanced gooeyness, blend mild cheddar with melty Monterey Jack. Always grate cheese fresh—pre-shredded varieties contain anti-caking agents that affect texture.

Shallow Frying Issues

Oil temperature is crucial. Test with a breadcrumb—it should sizzle immediately at 350°F (175°C). Crowding the pan lowers heat, causing greasy results. Fry in batches using a heavy-bottomed skillet for even cooking.

Underseasoning

Potatoes need generous seasoning. Mix salt into warm potatoes for better absorption, and taste-test the mixture before shaping. Remember, cheese adds saltiness—adjust accordingly.

Storing Tips for the Recipe

Keep your potato cheese patties delicious for days with proper storage:

Refrigeration

Cool cooked patties completely before storing. Place in an airtight container with parchment paper between layers to prevent sticking. They’ll last 3-4 days in the fridge. For longer storage, freeze individually on a tray before transferring to freezer bags.

Reheating for Crispiness

Revive leftovers in a 375°F (190°C) oven for 10-12 minutes. Avoid microwaving—it makes them rubbery. For extra crunch, lightly spray with oil before reheating. Air fryers work wonders at 350°F (175°C) for 5-6 minutes.

Freezing Uncooked Patties

Shape patties and freeze on a wax-paper-lined tray. Once solid, transfer to freezer bags with date labels. Cook from frozen, adding 1-2 minutes to frying time. Best used within 2 months.

Ingredient Prep Ahead

Boil and drain potatoes up to 2 days in advance. Store grated cheese in the fridge wrapped in a damp towel to prevent drying. Combine everything when ready to cook for freshest results.

Conclusion

These crispy potato and cheese patties are a delicious, crowd-pleasing dish perfect for any occasion. Whether you serve them as a snack, appetizer, or side dish, their golden crunch and cheesy center will win over everyone at the table. For more cheesy comfort food, try our cheesy baked burrito rice or explore other easy-to-make favorites like our loaded bacon cheeseburger pasta.

FAQs

Can I make potato cheese patties ahead of time?

Yes! You can shape and refrigerate them for up to 24 hours before frying or baking.

What’s the best cheese to use?

Cheddar, mozzarella, or a mix of both work great for that melty, gooey texture.

Can I bake instead of fry them?

Absolutely. Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, for a lighter version.

How do I prevent them from falling apart?

Make sure the mashed potatoes aren’t too wet, and chill the patties before cooking to help them hold shape.

Are these patties freezer-friendly?

Yes! Freeze uncooked patties on a tray before transferring to a bag. Cook from frozen, adding a few extra minutes.