MENU DESCRIPTION: “(Our most popular appetizer.) Parmesan, Cheddar & Monterey Jack cheeses, cilantro,
onion, fresh dill & mashed potato lightly breaded and fried crispy topped with fresh cut chives. Served with herbed
ranch salsa.” This top-seller is a versatile side dish alternative to mashed potatoes, but also stands well on it’s own as an appetizer. With cilantro, green onion, and three different cheeses in there, the flavor is the bomb. When you add a crispy breading and some herbed ranch salsa drizzled over the top, it’s clear why this is the most popular appetizer on the huge Claim Jumper menu. Try dropping a pinch or two of cayenne pepper into the herbed ranch salsa for an extra spicy boost.

MAKES 6 POTATOCAKES.

INGREDIENTS

HERBED RANCH SALSA:

• ½ cup sour cream
• ¼ cup seeded and diced tomato (about ½ tomato)
• 2 tablespoons minced onion
• 1 tablespoon white vinegar
• 1 teaspoon fresh minced cilantro
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Pinch dried dill weed

POTATOCAKES:

• 4 medium red potatoes, with skin (about 1 pound)
• ¼ cup shredded Cheddar cheese
• ¼ cup shredded Monterey Jack cheese
• 2 tablespoons shredded Parmesan cheese
• 1 green onion, chopped
• ½ teaspoon minced fresh cilantro
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder

BREADING:

• ⅔ cup unseasoned breadcrumbs (Progresso is good)
• ⅓ cup all-purpose flour
• ½ teaspoon dried dill weed
• 1 egg, beaten
• 1 cup milk
• 2 to 3 cups vegetable shortening

GARNISH:

• Fresh cut chives

INSTRUCTIONS

1. Boil potatoes for 25 to 30 minutes or until mostly soft, but still slightly firm. Be careful not to overcook those boys. Your potatocakes will hold together best when the potatoes aren’t too mushy.
2. As the potatoes boil make your herbed ranch salsa by combining all of the ingredients in a small bowl. Cover and chill this sauce until you need it.
3. Drain the potatoes and mash them with the skin on in a medium bowl. You don’t need a completely smooth consistency for the potatoes. There should be some small chunks of potato in there. Add the remaining ingredients for the potatocakes and mix well.
4. Combine breadcrumbs with flour and ½ teaspoon dill in a large bowl. Combine beaten egg and milk in another large bowl. Measure about ⅓ cup of the potato mixture into your hands and shape it into a patty about the size of a hamburger patty. Drop the potato mixture into the breading mixture, then into the egg and milk, then back into the breading, being sure to cover the entire surface of the potatocake with the breading. Arrange the potatocake on a plate and repeat the process with the remaining potato mixture. Cover and chill the potatocakes for about 1 hour, so that they’ll be sure to stick together when fried.
5. Heat up the shortening in a skillet over medium/low heat. You should have about 1 inch of shortening in the pan. Fry the potatocakes for 2 to 4 minutes or until golden brown, then drain on a rack or paper towels.
6. Serve potatocakes with a bit of ranch salsa poured over the top and sprinkle with fresh cut chives.