Cheesy Potato Cakes

Cheesy Potato Cakes

(16 servings)    Printable Version
  • 8 servings instant mashed potatoes - cooked
  • 2 eggs
  • 1 and 1/2 cups flour
  • 1/4 cup milk
  • bundle of scallions (green onions) - finely chopped
  • 1/2 red bell pepper - finely chopped
  • 1 teaspoon garlic
  • salt and pepper - to taste
  • 1/2 package shredded Monterrey Jack cheese
  • 1/2 package sun dried tomato or other flavored cheese
Mix all ingredients together in large bowl, adding additional flour if needed to make batter into thick consistency.

On griddle or skillet on medium heat, grease with butter and place large spoonfuls onto heated surface, spreading with back of spoon into something resembling a circle. Let first side brown and cook slowly, 3-4 mins at least before flipping.

Serve warm.


This recipe is also used in my all-in-one breakfast casserole. Butter works better than a grease when frying these, but olive oil is ok too. Just be sure to keep fire on low, and let it cook a little longer before flipping, otherwise they stick... a lot.

Mr Breakfast would like to thank Equinuss for this recipe.

Comments About This Recipe
What do you think of Cheesy Potato Cakes?
There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!


Enter Your Review or Comments Here:



Rate This Recipe:


Rotten Pretty Bad Okay Very Good Awesome

I Prefer Not To Rate This Recipe


Security Question:
Please type the name of the cereal below.

Please type the name of this cereal in the space to the right

Please enter the name of the cereal to the left:








See All 399 Recipes For Other


Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest