Variations & Tips
For a little extra diner flavor, stir 1/2 teaspoon of black pepper and a pinch of garlic powder or onion powder into the mixture along with the salt, keeping the ingredient list simple but nostalgic. If you’d like them even cheesier, swap half the cheddar for grated Parmesan, which will boost both flavor and crispiness. For a smokier version that reminds me of the café down the highway, mix in 1–2 tablespoons of finely chopped cooked bacon, then fry the patties in a bit of the bacon grease. You can also shape them smaller for bite-size appetizers or larger to use as a base for a breakfast stack with eggs and sausage on top. To make them ahead, form and lightly brown the patties, cool, and refrigerate up to 2 days; re-crisp in a lightly oiled skillet over medium heat until hot all the way through. For food safety, always cook the patties until the egg is fully set and the centers are hot and steaming, especially if you’re using fresh eggs from backyard hens. Keep raw mixture refrigerated and don’t let it sit out at room temperature for more than 1–2 hours. Use separate utensils and cutting boards for raw ingredients and cooked patties, and discard any leftovers that have been at room temperature for more than 2 hours. If freezing, cool cooked patties completely, freeze in a single layer, then store in an airtight container up to 2 months; reheat from frozen in a hot skillet or 400°F (200°C) oven until crisp and heated through.
