Cheddar, Swiss and Pepper Potato Pancakes

Ingredients

• 2 medium Russet potatoes
• 1/4 cup (1 ounce) extra-sharp Cheddar cheese, grated
• 1/4 cup (1 ounce) Swiss cheese, grated
• 1 garlic clove, minced
• 1/4 cup green onion, finely chopped
• 1/3 cup red bell pepper, finely diced
• 6 fresh sage leaves, minced or 1 tablespoon dried
• Salt and pepper
• 1 egg, beaten
• 1/2 cup (or more) seasoned breadcrumbs
• 1 tablespoon butter

Directions

Peel the potatoes and shred on the large grater side. Using a cheesecloth or thin cotton kitchen towel, squeeze the potatoes until well drained.

In a large mixing bowl, use your hands to stir together the potatoes and both cheeses until blended. Mix in the garlic, green onion and red bell pepper. Toss in the sage, and season with salt and pepper to taste. Pour in the egg, and combine until mixture is evenly moist. Add breadcrumbs to hold the cakes. Shape into 6 to 8 patties, depending on desired size.

Butter a large skillet and heat over medium heat. Once butter is melted, sauti the patties for approximately five minutes on each side or until lightly browned and cooked through. Serve immediately. Makes 6-8 cakes.

Submitted 6/13/05.
Source: www.ilovecheese.com
Submitted By: Teresa Johnson
techgoddess@att.net
Cheddar, Swiss and Pepper Potato Pancakes