Shelley’s Loaded Tater Cakes
1 large onion – diced
12 peeled potatoes – boiled and mashed
¾ lb. butter
KITCHENDRINK
& 2 tbsp. salt
1 tsp. pepper
½ qt. heavy cream
1 qt. white and yellow cheddar cheese
2 eggs
Sautee onions with salt, pepper garlic, onion powder and seasoning salt.
Let cool.
Boil then mash potatoes. Add butter, salt, pepper and heavy cream.
Combine onions, potatoes and all ingredients in mixing bowl. Mix well.
Heat a teaspoon of butter in a non-stick skillet over medium high heat until hot. Drop a large rounded
tablespoon of the potato mixture into the skillet. Use a large, flat spatula to flatten potato mixture into a
cake. Cook for 4 minutes on each side until golden brown, then place on paper towels to drain and cool.
Garnish with chopped green onions and sour cream.
19
117 Main Street
Canton, N.C.
828-492-8006
Mon – Thur 11am – 9pm
Fri – Sat 11am – 10pm
Sunday 11am – 3pm
(828) 400-4129
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