Claim Jumper's Cheese Potato Cakes

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Claim Jumper's Cheese Potato Cakes


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

POTATOCAKES
4 medium red potatoes (about 1 lb) with skins
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
2 tablespoonss hredded 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

BREADING
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
1 cup 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 hamburgerpatty. 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.

Comments: The menu from this popular west coast eatery claims this is the
best-selling appetizer on board. That's pretty good for such a huge menu
that includes dozens of amazing appetizer selections. Make these clones with
three different cheeses, lightly bread 'em, and serve 'em up with herb ranch
salsa as a pre-meal appetizer or as a great side dish to just about any
entree.

Yield: 6 potato cakes



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