Claim Jumper's Cheese Potatocakes
- HERBED RANCH SALSA:
- 1/2 cup sour cream
- 1/4 cup diced seeded tomato - (abt 1/2 tomato)
- 2 tablespoons minced onion
- 1 tablespoon white vinegar
- 1 teaspoon fresh minced cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried dill
- 4 medium red potatoes - (abt 1 lb) with skins
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded monterey jack cheese
- 2 tablespoons shredded parmesan cheese
- 1 green onion chopped
- 1/2 teaspoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon garlic powder
- 2/3 cup unseasoned breadcrumbs (Progresso is good)
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried dill
- 1 egg beaten
- 1 cup milk
- 2 cups shortening - (to 3) for frying
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 egg and 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 hamburger patty. 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.