Loaded Mashed Potato Cakes
User Reviews
4.9
645 reviews
Excellent
Loaded Mashed Potato Cakes
Report
These loaded mashed potato cakes make an amazing side dish or light dinner or lunch! They are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!
Share:
Ingredients
- 6 lices Bacon
- ½ cup finely diced white onion or ¼ cup sliced green onion
- 2 cloves garlic minced
- 2 cups prepared mashed potatoes chilled
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh basil or ½ teaspoon dried
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- 2 eggs
- ½ cup all-purpose flour *see note
- 4 tablespoons butter for frying
Instructions
- In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and once cooled, crumble.
- Reserve 2 tablespoons of bacon fat in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
- In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
- Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
- Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
- Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
- For best results, serve immediately while hot and crispy.
- Top with green onions, sour cream, or ketchup.
Notes
- Flour - Depending on the consistency of your potatoes, you may need a little bit less flour (or a little bit more). You want the cakes to stick together (and not be too sticky).
- Air Fryer - Potato cakes can be cooked in an air fryer. Form into patties and brush with melted butter. Cook at 400°F for about 12 minutes, turning after 6 minutes.
- *Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
- Leftover cakes will keep in an airtight container in the refrigerator for up to 5 days. They can also be frozen and will keep for 6 weeks in the freezer.
Nutrition Information
Show Details
Calories
253
(13%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
558mg
(23%)
Potassium
321mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
448IU
(9%)
Vitamin C
13mg
(14%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253 | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 558mg | 23% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
645 reviews
Excellent
Other Recipes
You'll Also Love
