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    You are in: Home / Community Forums / Recipe Requests - General / claim jumper cheese potato cakes
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    claim jumper cheese potato cakes

    snouffera
    Sat Jun 08, 2013 6:58 pm
    Newbie "Fry Cook" Poster
    I adore these, and the good news is that instead of paying for a small amount of them, for about the same price will give you alot more, and to share. The secret is the herbed ranch salsa, make sure you make it ahead of time, like a couple of hours.

    Claim Jumper's Cheese Potato Cakes

    HERBED RANCH SALSA
    1/2 cup sour cream
    1/4 cup diced seeded tomato - (abt 1/2 tomato)
    2 tbl minced onion
    1 tbl white vinegar
    1 tsp fresh minced cilantro
    1/2 tsp salt
    1/4 tsp ground black pepper
    1 pch dried dill

    POTATO CAKES
    4 med red potatoes - (abt 1 lb) with skins
    1/4 cup shredded cheddar cheese
    1/4 cup shredded monterey jack cheese
    2 tbl shredded parmesan cheese
    1 green onion chopped
    1/2 tsp minced fresh cilantro
    1/2 tsp salt
    1/4 tsp freshly-ground black pepper
    1/4 tsp garlic powder

    BREADING
    2/3 cup unseasoned breadcrumbs (Progresso is good)
    1/3 cup all-purpose flour
    1/2 tsp dried dill
    1 egg beaten
    1 cup milk
    2 cups shortening - (to 3) for frying

    Method :
    Boil potatoes for 25 to 30 minutes or until mostly soft, but still slightly firm. Be careful not to overcook these boys. Your potatocakes will hold together best when the potatoes aren't totally mushy.
    As the potatoes boil make your herbed ranch salsa by combining all of the ingredients in a small bowl. Cover and chill this sauce until you need it.
    Drain the potatoes and mash them with the skin on in a medium bowl. You don't need a completely smooth consistency for the potatoes. There should be some small chunks of potato in there. Add the remaining ingredients for the potatocakes and mix well.
    Combine breadcrumbs with flour and 1/2 teaspoon dill in a large bowl. Combine beaten eggand milk in another large bowl. Measure about 1/3 cup of the potato mixture into your hands and shape it into a patty about the size of a hamburgerpatty. Drop the potato mixture into the breading mixture, then into the egg and milk, then back into the breading, being sure to cover the entire surface of the potatocake with the breading.
    Arrange the potatocake on a plate and repeat the process with the remaining potato mixture. Cover and chill the potatocakes for about 1 hour, so that they'll be sure to stick together when fried.
    Heat up the shortening in a skillet over medium/low heat. You should have about 1 inch of shortening in the pan. Fry the potatocakes in the oil for 2 to 4 minutes or until golden brown, then drain on a rack or paper towels.
    Serve potatocakes with a bit of herbed ranch salsa poured over the top.
    This recipe yields 6 potato cakes.

    Comments: The menu from this popular west coast eatery claims this is the best-selling appetizer on board. That's pretty good for such a huge menu that includes dozens of amazing appetizer selections. Make these clones with three different cheeses, lightly bread 'em, and serve 'em up with herb ranch salsa as a pre-meal appetizer or as a great side dish to just about any entree.
    Yield: 6 potato cakes
    Molly53
    Sat Jun 08, 2013 7:50 pm
    Forum Host
    snouffera wrote:
    I adore these, and the good news is that instead of paying for a small amount of them, for about the same price will give you alot more, and to share. The secret is the herbed ranch salsa, make sure you make it ahead of time, like a couple of hours.

    Claim Jumper's Cheese Potato Cakes

    HERBED RANCH SALSA
    1/2 cup sour cream
    1/4 cup diced seeded tomato - (abt 1/2 tomato)
    2 tbl minced onion
    1 tbl white vinegar
    1 tsp fresh minced cilantro
    1/2 tsp salt
    1/4 tsp ground black pepper
    1 pch dried dill

    POTATO CAKES
    4 med red potatoes - (abt 1 lb) with skins
    1/4 cup shredded cheddar cheese
    1/4 cup shredded monterey jack cheese
    2 tbl shredded parmesan cheese
    1 green onion chopped
    1/2 tsp minced fresh cilantro
    1/2 tsp salt
    1/4 tsp freshly-ground black pepper
    1/4 tsp garlic powder

    BREADING
    2/3 cup unseasoned breadcrumbs (Progresso is good)
    1/3 cup all-purpose flour
    1/2 tsp dried dill
    1 egg beaten
    1 cup milk
    2 cups shortening - (to 3) for frying

    Method :
    Boil potatoes for 25 to 30 minutes or until mostly soft, but still slightly firm. Be careful not to overcook these boys. Your potatocakes will hold together best when the potatoes aren't totally mushy.
    As the potatoes boil make your herbed ranch salsa by combining all of the ingredients in a small bowl. Cover and chill this sauce until you need it.
    Drain the potatoes and mash them with the skin on in a medium bowl. You don't need a completely smooth consistency for the potatoes. There should be some small chunks of potato in there. Add the remaining ingredients for the potatocakes and mix well.
    Combine breadcrumbs with flour and 1/2 teaspoon dill in a large bowl. Combine beaten eggand milk in another large bowl. Measure about 1/3 cup of the potato mixture into your hands and shape it into a patty about the size of a hamburgerpatty. Drop the potato mixture into the breading mixture, then into the egg and milk, then back into the breading, being sure to cover the entire surface of the potatocake with the breading.
    Arrange the potatocake on a plate and repeat the process with the remaining potato mixture. Cover and chill the potatocakes for about 1 hour, so that they'll be sure to stick together when fried.
    Heat up the shortening in a skillet over medium/low heat. You should have about 1 inch of shortening in the pan. Fry the potatocakes in the oil for 2 to 4 minutes or until golden brown, then drain on a rack or paper towels.
    Serve potatocakes with a bit of herbed ranch salsa poured over the top.
    This recipe yields 6 potato cakes.

    Comments: The menu from this popular west coast eatery claims this is the best-selling appetizer on board. That's pretty good for such a huge menu that includes dozens of amazing appetizer selections. Make these clones with three different cheeses, lightly bread 'em, and serve 'em up with herb ranch salsa as a pre-meal appetizer or as a great side dish to just about any entree.
    Yield: 6 potato cakes
    Thanks for sharing and welcome to the site, snouffera. It's very nice to meet a new friend. icon_smile.gif

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