Step 1: Cook the Potatoes in the Crockpot
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Peel and chop potatoes into even chunks.
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Place them in the Crockpot with a pinch of salt and ½ cup water.
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Cook on high for 3–4 hours or on low for 6–7 hours until tender.
Slow cooking keeps the potatoes moist without being watery, making them perfect for mashing.
Step 2: Mash and Mix
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Drain any remaining water and transfer potatoes to a large bowl.
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Add butter, milk, eggs, and seasonings.
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Mash until smooth but not overly creamy—you want some texture for the cakes.
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Stir in cheese and chopped green onions.
If the mixture feels too soft to shape, add a little flour or breadcrumbs until it holds together.
Step 3: Shape the Potato Cakes
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Scoop about ½ cup of mashed potato mixture per cake.
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Flatten into 1-inch thick patties for even frying.
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If desired, coat lightly in breadcrumbs for extra crunch.
This step is where the magic of crispy edges begins.
Step 4: Fry to Golden Perfection
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Heat a skillet over medium heat with a little oil or butter.
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Fry each cake for 3–5 minutes per side until golden brown and crisp.
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Avoid overcrowding the pan—cook in batches if necessary.
The result? A crispy, golden exterior with a soft, flavorful interior that melts in your mouth.
Step 5: Serve and Enjoy
These potato cakes are delicious on their own or paired with:
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Sour cream or Greek yogurt
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Avocado or guacamole
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A fried egg for breakfast
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A side of roasted vegetables for dinner
They’re also freezable. Simply shape, freeze on a tray, then transfer to a ziplock bag. Reheat in a skillet or oven for quick weeknight meals.
