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Crispy Potato Patties with Cheddar and Chives

Crispy Potato Patties with Cheddar and Chives

These golden potato patties turn simple mashed potatoes into a crisp, savory dinner or lunch with sharp cheddar, scallions, and chives. A brief chill helps the patties hold their shape, while pan-frying creates a crunchy crust and tender center.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 4

Ingredients

  • 0.75 cup sharp cheddar cheese (shredded)
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 tsp garlic powder
  • 0.5 cup sour cream (for serving)
  • 0.5 cup all-purpose flour (divided)
  • 2 tbsp fresh chives (chopped)
  • 1.25 tsp kosher salt (divided)
  • 2 lb russet potatoes (peeled and cut into 1-inch chunks)
  • 3 each scallions (thinly sliced)
  • 1 each large egg (lightly beaten)
  • 3 tbsp olive oil (for pan-frying)

Instructions

  1. Place the 2 lb peeled and cut russet potatoes in a 4-quart saucepan, cover them with cold water by 1 inch, and add 1 tsp of the kosher salt.
  2. Set the saucepan over high heat and bring the water to a boil, which should take 6-8 minutes, then reduce the heat to medium and simmer the potatoes for 10-12 minutes until a fork slides through the centers with no resistance.
  3. Drain the potatoes in a colander and let them steam-dry for 3 minutes, then return them to the warm saucepan off the heat and mash with a potato masher until mostly smooth with a few small lumps.
  4. Spread the mashed potatoes in a shallow bowl and cool them at room temperature for 8-10 minutes until they are warm but no longer steaming, so the egg will not scramble when added.
  5. Add the 1 lightly beaten large egg, 0.75 cup shredded sharp cheddar cheese, 0.25 cup of the all-purpose flour, 3 thinly sliced scallions, 2 tbsp chopped fresh chives, 0.5 tsp garlic powder, 0.5 tsp black pepper, and the remaining 0.25 tsp kosher salt to the potatoes, then stir with a sturdy spoon until the mixture is evenly combined and thick enough to mound.
  6. Sprinkle the remaining 0.25 cup all-purpose flour on a rimmed baking sheet, then divide the potato mixture into 8 equal portions and shape each portion with lightly floured hands into a patty about 3 inches wide and 0.75 inch thick.
  7. Dust both sides of each patty lightly in the flour on the baking sheet, shaking off excess flour so the coating is thin and even.
  8. Heat 1.5 tbsp of the olive oil in a 12-inch nonstick skillet over medium heat for about 2 minutes until the oil shimmers but does not smoke.
  9. Place 4 patties in the skillet in a single layer and cook over medium heat for 3-4 minutes until the bottoms are deep golden brown and the edges look crisp.
  10. Flip the patties with a thin spatula and cook the second side over medium heat for 3-4 minutes until golden brown, heated through to at least 160°F (71°C) in the center because the mixture contains egg, and firm enough to lift without breaking.
  11. Transfer the cooked patties to a paper towel-lined plate or a wire rack set over a baking sheet, then repeat with the remaining 1.5 tbsp olive oil and the remaining 4 patties for another 6-8 minutes.
  12. Let the patties rest for 2 minutes so the centers settle, then serve them warm with 0.5 cup sour cream spooned alongside or on top.

Nutrition (per serving)

  • Calories: 406
  • Protein: 11 g
  • Fat: 20 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 910 mg

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