If I were to choose a favourite vegetable, it would definitely have to be the potato. I know I should probably choose something green but you just can’t deny a potato’s versatility, it’s tastiness and just good all-round wonderful(ness). Yeah, let’s just say I’m a fan. So when the Co-op got in touch and asked if I’d like to cook with their Co-op King Edward potatoes, I was like yes, yes please, I most definitely would.


So here we are. Except choosing a potato recipe was actually really rather difficult because they’re all so good! I spent hours watching Gordon Ramsay videos on YouTube – which are great by the way – and I’ve written about Slimming World Roast Potatoes before, and that’s always a winner, but these days, the one potato dish we eat a lot of is something I buy, and that’s a cheese and onion potato crispbake. It’s just so easy to pop it out of its packaging and into the frying pan but it’s seriously costing me a ridiculous amount of money and I need to stop buying them, so this was the perfect opportunity to see if I could make my own.


Yes, it’s easy to make, but they’re the best types of recipes aren’t they? A few quality ingredients, a little time and effort and voila, delicious food. (Well, that was the plan – read on to see if I managed it!)




  • 1.5kg Co-op King Edward potatoes
  • 200g Cheddar cheese
  • 1 bunch spring onions
  • Garlic powder
  • Salt & pepper to taste
  • 60g butter
  • Splash of milk
  • 2 eggs
  • Tub of breadcrumbs
  • Oil for frying


king edward potatoes

king edward potatoes




  • Peel potatoes, chop, and boil until tender
  • Make mash – add butter, milk, egg and seasoning to taste
  • Chop up cheese and onions
  • Mix all together and leave to cool
  • Form into crispbake shapes (a metal ring would be perfect) and put to one side
  • Beat egg into a bowl and pour breadcrumbs out onto a plate
  • Dip potato cakes into egg and then into breadcrumbs
  • Heat oil in frying pan and fry on both sides until golden


cheese onion crispbakes

cheese onion crispbakes


I also thought I’d make a video so you can see how I made them.





A couple of things to mention. This was the first time I’ve made them, and so I would try a couple of different things next time.

  • Add more cheese. If in doubt, ALWAYS ADD MORE CHEESE. When you think you’ve added enough, throw a bit more in! I only used four slices of cheese (I’ve doubled that amount in the ingredients list above because it just wasn’t enough), but it’s trial and error, see how it tastes. Oooh, and you know what else would be nice? I tried a chipotle and chilli cheese last week, that would be amazing in these crispbakes.
  • Experiment with seasoning. I only used salt, pepper and garlic powder, but you could get seriously inventive with such a blank canvas. Cajun seasoning maybe? Or fresh herbs? Either way, enjoy having a play around each time you make it. You could even add seasoning to your coating of choice.
  • I enjoyed the spring onions, but next time I might try cooking them, or maybe adding some grated or chopped white onion for a stronger flavour.
  • I’ve seen flour added to the mixture before when making basic potato pancakes, so I might see how that effects the mixture next time.


I served our crispbakes with egg and bacon for brunch, but they would go with any meal … which is why they’re so great! I’m not the greatest cook in the world, and I have the smallest kitchen, which doesn’t inspire me to cook often, so I feel like I just need to build my confidence up again, and this was a good place to start. Hopefully, I’ll cooking and sharing recipes more now I’m in the swing of things.


kate sutton

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Published by Kate Sutton

Writer, Mother, Dater.

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