Go Back
Crispy Pepper Jack Potato Cakes are an irresistible treat that combine the heartiness of potatoes with the creamy, spicy goodness of pepper jack cheese. This dish has gained popularity not only for its delightful flavor but also for its versatility, making it an excellent choice for a variety of occasions. Whether served as an appetizer at a gathering, a side dish at dinner, or a satisfying snack, these potato cakes deliver a satisfying crunch on the outside and a cheesy, flavorful interior that is hard to resist.

Crispy Pepper Jack Potato Cakes

Crispy Pepper Jack Potato Cakes are the perfect blend of crunchy and cheesy, making them an irresistible treat for any occasion. Combining fluffy russet potatoes with the spicy kick of pepper jack cheese, these cakes are a delightful side dish or snack. Easy to make, they feature simple ingredients like green onions and flavorful spices, all coming together for a crispy exterior and a creamy interior. Perfect for appetizers, family dinners, or casual gatherings, these potato cakes are sure to impress!
Print Recipe Pin Recipe

Ingredients
  

3 large russet potatoes, peeled and cubed

1 cup pepper jack cheese, shredded

1/2 cup green onions, finely chopped

1/2 cup all-purpose flour

1 large egg

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

Vegetable oil, for frying

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

Cook the Potatoes: In a large pot, add the cubed russet potatoes and cover them with cold water. Season the water with a pinch of salt. Bring the water to a rolling boil over medium-high heat, and then reduce to a simmer. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. After cooking, drain the potatoes thoroughly and let them cool for a few minutes.

    Mash and Mix: Transfer the slightly cooled potatoes into a large mixing bowl. Mash the potatoes with a fork or potato masher until smooth and free of lumps. Allow the mashed potatoes to cool completely. Once cool, fold in the shredded pepper jack cheese, finely chopped green onions, all-purpose flour, the egg, garlic powder, onion powder, smoked paprika, and a sprinkle of salt and pepper. Stir well until all ingredients are evenly combined.

      Form the Cakes: With your hands, take a portion of the potato mixture and shape it into a patty approximately 2 inches in diameter and 1/2 inch thick. Place the formed patties onto a parchment-lined baking sheet. Repeat with the remaining mixture.

        Heat the Oil: In a large skillet, pour in about 1/4 inch of vegetable oil and heat it over medium heat. To test if the oil is ready, drop a small bit of the potato mixture into the oil; if it sizzles upon contact, the oil is hot enough for frying.

          Fry the Cakes: Carefully add a few potato cakes to the hot oil without overcrowding the skillet. Fry each cake for about 3-4 minutes per side, or until they develop a beautiful golden-brown color and crispy texture. Once cooked, transfer the potato cakes to a paper towel-lined plate to absorb any excess oil.

            Serve: For an optional garnish, sprinkle the crispy potato cakes with fresh cilantro. Serve the cakes hot alongside a dollop of sour cream for a delightful dipping experience.

              Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings