Cheddar-Potato Cakes

Name: Cheddar-Potato Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 egg, lightly beaten; 2 teaspoons chopped fresh thyme leaves; 237 milliliters refrigerated cooked shredded hash brown potatoes (from 20-oz bag); 118 milliliters milk; 1 teaspoon olive oil; 3 Tbsps olive oil; 118 milliliters frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag); 237 milliliters refrigerated mashed potatoes (from 24-oz container); 57 grams 1/2 cup shredded sharp Cheddar cheese; 12 servings Sour cream, if desired; 237 milliliters Original mix

For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 115 calories. This recipe serves 12. Head to the store and pick up onions, original mix, hash brown potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free diet.

Instructions

In 12-inch nonstick skillet or griddle, heat 1 teaspoon oil over medium-high heat. Cook vegetable seasoning blend in oil 5 minutes, stirring occasionally, until tender.

Ingredients you will need

Seasoning Mix

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat.

In large bowl, stir vegetable seasoning blend, both potatoes, Bisquick mix, cheese and thyme.

Ingredients you will need

Seasoning Mix

Baking Mix

Vegetable

Potato

Cheese

Thyme

Equipment you will use

Bowl

Add milk and egg, stirring just until moist.

Ingredients you will need

Milk

Egg

In same skillet, heat 1 tablespoon of the oil over medium heat. Spoon one-third of the batter into 4 (1/4-cup) mounds onto hot skillet; flatten slightly. Cook 4 to 6 minutes, turning once, until lightly browned.

Ingredients you will need

Mounds Bar