Total Time
Prep 10 mins
Cook 10 mins

These are the best! Crispy on the outside, creamy potatoes on the inside. A great addition to any meal.

Ingredients Nutrition


  1. Boil potatoes in water to cover for 10 minutes.
  2. Drain and mash with butter and sour cream.
  3. Add next 4 ingredients.
  4. Make patties and dust with the flour.
  5. Fry in hot bacon grease until crusty and brown on both sides.


Most Helpful

Wonderful way to make potatoes. I loved the the crispy outside and the tender inside when they were done. I used creamcheese with garlic and herbs instead of sour cream and they were fantastic. Garlic and herb cheese in mashed potatoes is just a personal preference. Thanks for another great recipe Inez.

Karen From Colorado February 12, 2002

What I made is actually a variation on the recipe posted. It was so delicious, I'm writing a review before cleaning up the kitchen. I started with MizzNezz's recipe for the potato mixture then put cheese on the inside and corn flake crumbs (instead of flour) on the outside. Talk about heaven--even though I forgot to add the onion to the potato mixture. The recipe as posted sounded very tasty, but I am trying to use up anything I can in anticipation of a move. With too much Edam cheese on hand--like over 4 lbs. of a 5 lb. ball--I decided to make one thin potato cake, about 3/8" thick, put about 1/4" of Edam slices over it to about 1/3" of all edges, then make another 3/8" thick cake as a top and seal it with the bottom. Originally planning to encase the cheese filled potato cakes with bread crumbs, I remembered I had an unopened box of Kellogg's corn flake crumbs and decided to use them instead of flour. I really pushed the corn flak crumbs into the top and bottom so there would be a nice crust. Out of bacon drippings, I fried them in a combination of oil and butter. Wow! Cruncy, smooth, and cheesy. I served them with steak but in all seriousness, we could have made a meal just out of those potato cakes (had I cooked more). Now for what I did wrong, besides forgetting to use the onion: 1. I made the potato cheese cakes too big to easily cook, about 6" long and 3 1/4" wide. Turning them in the pan became a real two spatula task due to the size. One totally fell apart. Next time I'm going to make them smaller. 2. I didn't pay close enough attention to the recipe and used about 4 *tablespoons* of butter instead of 4 *teaspoons.* That extra butter did make the flavor nice, but the more butter one adds, the harder any potato cake, with or without cheese, is to turn over in a pan without falling apart. For a note on cheese: If I hadn't had too much Edam on hand, I would have used cheddar, which is definitely my favorite cheese. As the recipe turned out, I think Edam just might be the perfect cheese for this potato mixture enclosure. Really, it was heaven in the mouth.

Lynn in RI September 21, 2003

It's just my husband and me, so I used about half the potato mixture to make cakes, then we ate the rest just as mashed potatoes the next night! I LOVED the taste of this mixture, although I felt the recipe could have used an egg white or something to help the patties hold together more. Served these with #74329 and #35076. Great meal, thanks for sharing!

DiXiEmEdiC911 February 19, 2004

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