Cheddar Potato Cakes Recipe

Ingredients

1

teaspoon olive oil

1/2

cup frozen onions, celery, bell pepper and parsley seasoning blend (from 10- to 12-oz bag)

1

cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

1

cup refrigerated mashed potatoes (from 24-oz container)

1

                        cup Original Bisquick™ mix

1/2

cup shredded sharp Cheddar cheese (2 oz)

2

teaspoons chopped fresh thyme leaves

1/2

cup milk

1

egg, lightly beaten

3

tablespoons olive oil

Sour cream, if desired

Preparation

In 12-inch nonstick skillet or griddle, heat 1 teaspoon oil over medium-high heat. Cook vegetable seasoning blend in oil 5 minutes, stirring occasionally, until tender. Remove from heat.

In large bowl, stir vegetable seasoning blend, both potatoes, Bisquick mix, cheese and thyme. Add milk and egg, stirring just until moist.

In same skillet, heat 1 tablespoon of the oil over medium heat. Spoon one-third of the batter into 4 (1/4-cup) mounds onto hot skillet; flatten slightly. Cook 4 to 6 minutes, turning once, until lightly browned. Remove from skillet; cover to keep warm. Repeat twice with remaining 2 tablespoons oil and batter. Serve with sour cream, if desired.

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