Potato Pea Garden Cakes
Potato-pea cakes with eggs, cheddar and butter. Allow time for the mash to cool and for frying in uncrowded batches.
- garden snack
- Hobbit
- peas
- plant-based
- potato
- vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Russet potatoes · 2 Pound
Russet Potato
100%
Details
Frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
Large eggs · 2 Each
Kroger® Grade A Large White Eggs
33%
Details
Fresh parsley · 0.25 Cup
Parsley
25%
Details
Cheddar cheese · 0.5 Cup
Kroger® Mild Cheddar Shredded Cheese
25%
Details
Unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
Yellow onions · 5.29 Ounce
Kroger® Yellow Onion 3 lb Bag
11%
Details
Rolled oats · 0.5 Cup
Quaker® Old Fashioned Oats
8%
Details
Water · 8 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- russet potatoes-2 lb
- water-8 cups
- yellow onions-5 1/4 cups
- large eggs-2 each
- frozen peas-1 cup
- rolled oats-1/2 cup
- cheddar cheese-1/2 cup
- fresh parsley-1/4 cup
- unsalted butter-1/4 cup
Peel and cut the potatoes into 1-inch pieces, dice the onion, chop parsley and grate cheddar. Cook the frozen peas according to their package, including standing time, until cooked through to 165°F; drain well. Do this alongside the potato cooking.
Keep fingers clear of the knife, peeler, and grater blades while prepping.
Cover the potato pieces with water, bring to a gentle boil and cook until very tender, about 12–15 minutes. Use at least a 5-quart saucepan at the base serving size and drain thoroughly.
Drain carefully to avoid burns from boiling water and steam.
Mash the drained potatoes with one-quarter of the butter until mostly smooth, then fold in the cooked, drained peas.
Melt one-quarter of the butter over medium heat and cook the onion until softened and lightly golden, about 5–7 minutes. Start while the potatoes cook, then stir the onion into the mash.
Use medium heat to reduce butter splatter.
Cool the mash until no longer steaming and only gently warm, then mix in the eggs, parsley, oats and cheddar. Spread in a mixing bowl and stir occasionally; allow about 10 minutes cooling, then 5 minutes resting after mixing so the oats absorb moisture.
Wash hands and surfaces after handling raw eggs.
Shape cakes about 1/2 inch thick and heat a skillet over medium heat, leaving room to turn each cake easily. Reserve the remaining butter for frying; use its first-batch allocation now and the rest across later batches.
Use medium heat to reduce butter splatter while heating the skillet.
Cook in uncrowded batches until golden and each cake reaches 160°F at the center. Start checking after 3–4 minutes per side and reduce heat if the outsides brown too quickly. Divide the remaining frying butter among later batches.
Cook the cakes until the centers are hot and the egg mixture is fully set.
Use care when turning cakes in hot butter to avoid splatter burns.
Rest the cakes for 2 minutes before serving; serve earlier batches promptly or keep them hot. Divide evenly among servings and refrigerate leftovers within two hours.
Let the cakes cool briefly before serving to avoid burns.
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