Blue Cheese Potato Cakes Recipes

BLUE CHEESE POTATO CAKES

I have found a new love... blue cheese! I have been trying to find new ways to use it in recipes. Today I was watching hot of the grill with Bobby Flay and he made these beautiful cakes. Panko bread crumbs are Japanese bread crumbs. They help give a light crust to the cakes. This recipe is a great way to use leftover mashed potatoes! Hope you enjoy them!

Provided by Loves2Teach

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Blue Cheese Potato Cakes image

Steps:

First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
Season with salt and pepper to taste.
Next form the mixture into eight 2-inch cakes.
Now chill the cakes in a single layer in the refrigerator for 30 minutes.
Then dredge the cakes lightly in more panko crumbs.
Heat the oil in a large saute pan over high heat.
Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
Enjoy!

Nutrition Facts : Calories 159.7, Fat 9.8, SaturatedFat 2.7, Cholesterol 7.4, Sodium 325.8, Carbohydrate 14.3, Fiber 1.1, Sugar 1.2, Protein 3.7

Ingredients

2 cups cold mashed potatoes
1/4 cup panko breadcrumbs, plus
1/4 cup panko breadcrumbs, extra for coating
1/2 cup crumbled domestic blue cheese
salt & freshly ground black pepper (to taste)
1/4 cup olive oil

CRISPY BLUE CHEESE POTATOES

Add Crispy Blue Cheese Potatoes to your side dish rotation. Crisp oven-baked potato wedges get extra flavor from a topping of crisp bacon bits and melted cheddar and blue cheeses in this sensational side dish, Crispy Blue Cheese Potatoes.

Provided by My Food and Family

Categories Cheesy Potatoes

Time 40m

Yield 6 servings

Number Of Ingredients 7

Crispy Blue Cheese Potatoes image

Steps:

Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
Bake 30 min. or until potatoes are tender.
Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 8 g

Ingredients

1 lb. red potatoes, cut into wedges
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 pkg. (8 oz.) OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup crumbled ATHENOS Blue Cheese

BLUE CHEESE POTATOES

Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

Blue Cheese Potatoes image

Steps:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.

Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

2 pounds red potatoes, cut into chunks
1/4 cup heavy whipping cream, whipped
1/4 cup crumbled blue cheese
1 cup mayonnaise
1/2 pound sliced bacon, cooked and crumbled

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Blue Cheese Potato Cakes Recipes

BLUE CHEESE POTATO CAKES

CRISPY BLUE CHEESE POTATOES

Add Crispy Blue Cheese Potatoes to your side dish rotation. Crisp oven-baked potato wedges get extra flavor from a topping of crisp bacon bits and melted cheddar and blue cheeses in this sensational side dish, Crispy Blue Cheese Potatoes.

BLUE CHEESE POTATOES

Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."

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