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Crispy potato cakes have long been a beloved dish, celebrated for their satisfying crunch and comforting texture. The golden-brown exterior gives way to a tender, flavorful interior, making them the ideal accompaniment to a variety of meals or a delightful snack on their own. In our recipe today, we elevate the classic potato cake by infusing it with the rich, zesty flavors of Pepper Jack cheese, creating a dish that balances comfort with a spicy kick.

Crispy Pepper Jack Potato Cakes

Discover the delicious world of Crispy Pepper Jack Potato Cakes, where comforting potato flavors meet a spicy kick from Pepper Jack cheese. Made with Yukon Gold potatoes for the perfect texture and enhanced with fresh herbs and garlic, these cakes are not only crunchy on the outside but also creamy and flavorful on the inside. Perfect as a snack or side dish, this recipe is easy to follow and offers endless customization options to satisfy your cravings. Dive into this delightful cooking adventure and impress your family and friends with your culinary skills!
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Ingredients
  

2 cups grated Yukon Gold potatoes (about 3 medium potatoes, peeled)

1 cup shredded Pepper Jack cheese

½ cup all-purpose flour

2 large eggs

¼ cup finely chopped green onions

3 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon cayenne pepper (optional for extra heat)

¼ cup fresh cilantro, chopped

Vegetable oil (for frying)

Instructions
 

Prep the Potatoes: After peeling the Yukon Gold potatoes, grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel, twist it tightly, and squeeze out as much moisture as you can. This will help achieve a crispy texture in the cakes.

    Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, shredded Pepper Jack cheese, flour, eggs, green onions, minced garlic, smoked paprika, salt, black pepper, cayenne pepper (if using), and chopped cilantro. Mix well until all ingredients are thoroughly combined.

      Form the Cakes: With your hands, take a portion of the mixture (about ¼ cup) and shape it into a patty, about ½ inch thick. Repeat the process until all the mixture is formed into cakes. You should have approximately 10-12 cakes.

        Heat the Oil: In a large skillet, pour enough vegetable oil (about ¼ inch deep) to fry the cakes. Heat the oil over medium-high heat until it shimmers (about 350°F or 180°C).

          Fry the Cakes: Carefully add the potato cakes to the hot oil, making sure not to overcrowd the skillet. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula to gently flip them over.

            Drain the Cakes: Once cooked, transfer the cakes to a plate lined with paper towels to drain excess oil.

              Serve Warm: Enjoy your Crispy Pepper Jack Potato Cakes immediately while they’re hot and crispy. They can be served with sour cream, guacamole, or your favorite dipping sauce for an extra kick!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings