Email to Amy      

Vegetable: Herbed Potato Cakes

Source of Recipe


Internet






List of Ingredients



• 2 russet potatoes, peeled and cut into 2 inch chunks
  
• 2 tablespoons vegetable oil, divided
  
• 1 yellow onion, chopped
  
• 1 red bell pepper, chopped
  
• 2 cloves garlic, minced
  
• 6 eggs
  
• 1/3 cup shredded mozzarella cheese
  
• 1 ounce baked ham, finely chopped (about 1/4 cup)
  
• 1 teaspoon Italian seasoning
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  






Instructions



1. Place potato chunks in a large pot; add enough water to cover. Bring to a boil; cook until tender, about 20 minutes.
   
   
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bell pepper; sauté until tender, about 5 minutes.
   
   
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bell pepper; sauté until tender, about 5 minutes.
   
   
4. Drain potatoes; transfer to a large bowl. Mash potatoes with a fork or potato masher. Stir in onion mixture; mix well.
   
   
5. In a large nonstick skillet, heat remaining oil over medium heat. Spoon mounds of batter, about 3 tablespoons each, into skillet; flatten batter with a fork or spatula. Cook cakes for 5 minutes; turn and cook until golden, about 3 minutes longer. Cook remaining pancakes as directed. Serve immediately.