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Crispy potato cakes are a beloved comfort food that combines a satisfying crunch with a soft and creamy interior, making them an irresistible choice for both appetizers and side dishes. Among the many variations of potato cakes, the Crispy Pepper Jack Potato Cakes stand out for their distinct flavor profile and delightful texture. This recipe offers a harmonious blend of creamy mashed russet potatoes and the zesty kick of pepper jack cheese, creating a savory treat that is sure to impress family and friends alike.

Crispy Pepper Jack Potato Cakes

Discover the joy of making Crispy Pepper Jack Potato Cakes, a comforting dish that combines crunchy exteriors with creamy, cheesy interiors. This recipe features fluffy russet potatoes and zesty pepper jack cheese, making them perfect as appetizers, snacks, or side dishes. Easy to prepare, the cakes can be served with delicious dipping sauces and paired with fresh salads or roasted veggies. Get ready to impress your family and friends with this flavorful treat!
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Ingredients
  

2 large russet potatoes, peeled and cubed

1 cup pepper jack cheese, shredded

1/2 cup green onions, finely chopped

1/4 cup fresh cilantro, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (panko preferred)

Vegetable oil, for frying

Instructions
 

Cook the Potatoes: Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.

    Mash and Mix: In a large mixing bowl, mash the cooled potatoes until smooth. Add in the shredded pepper jack cheese, green onions, cilantro, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until fully combined.

      Form the Cakes: Using your hands, form the potato mixture into patties (about 2-3 inches in diameter and 1/2 inch thick). Place them on a lined baking sheet. You should have about 8-10 cakes.

        Set Up Breading Station: Set out three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

          Bread the Cakes: Coat each potato cake in flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off, and finally coat in breadcrumbs, pressing gently to adhere.

            Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering.

              Fry the Cakes: Carefully add the potato cakes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.

                Serve: Serve warm with your choice of dipping sauce or a dollop of sour cream on the side for extra creaminess!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings