Potato Cakes with Cheese


  • 5 lbs Idaho potatoes, peeled
  • 2 lbs 8 oz Onions, peeled
  • 5 Eggs
  • 1/2 tsp Ground nutmeg
  • Salt and white pepper to taste
  • 7 oz Flour, divided
  • 1 lb 4 oz Swiss cheese, shredded
  • Vegetable oil as needed
  • 2 1/2 oz Melted butter
  • 40 oz Warm milk
  • 3 dashes Hot pepper sauce
  • 1 medium Sweet onion, finely diced.
  • 3/4 tsp Worcester sauce
  • 12 oz Monterey Jack pepper cheese, diced.


  1. Grind potatoes and onions through a medium grinder key. Add eggs and spices; mix thoroughly. Gradually add 5 ounces flour; blend thoroughly. Add Cheddar and Swiss; combine. Place 1/2 cup potato mixture in lightly oiled skillet or griddle. Sauté until golden on both sides. For sauce, combine remaining 2 1/2 ounces flour and butter in saucepan.
  2. Cook over low heat until bubbly; do not brown. Add warm milk, stirring rapidly. Stir in pepper sauce, onion, and Worcestershire. Remove from heat. Add pepper cheese; stir until melted. Season to taste. For service, plate 3 cakes. Top with sauce.
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