Loaded Mashed Potato Cakes
User Reviews
4.9
Loaded Mashed Potato Cakes
Description
Loaded Mashed Potato Cakes use prepared mashed potatoes enhanced by crumbled bacon and sautéed onion and garlic for depth of flavor. The mixture includes shredded cheddar cheese and fresh herbs like basil and parsley, which bring savory notes alongside the creamy potatoes. Eggs and flour act as binders, allowing the patties to hold their shape when formed and fried. The cakes are pan-fried in butter or reserved bacon fat to develop a crisp, golden brown crust while keeping the inside moist and tender. This creates a pleasing contrast in texture with a rich, cheesy taste balanced by fresh herb accents.
These potato cakes work well as a hearty side dish or a snack, pairing nicely with sour cream or ketchup. They can be served fresh and hot from the pan to enjoy their crisp exterior. The recipe also suggests alternatives like using green onions in place of white onions, and offers an air fryer cooking method for a less greasy option. Leftover cakes keep well refrigerated or frozen for future meals.
Careful adjustment of flour is important to achieve the right consistency, as too much flour can make the cakes dry or heavy, while too little may cause them to fall apart. Using chilled mashed potatoes helps with shaping, and frying in butter or bacon fat enhances flavor and browning. Cooked cakes should be golden on both sides and crisp to the touch before serving.
Ingredients
- 6 lices Bacon
- ½ cup white onion or ¼ cup sliced green onion, finely diced
- 2 cloves garlic minced
- 2 cups mashed potatoes chilled, prepared
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons basil or ½ teaspoon dried, chopped, fresh
- 2 tablespoons parsley or 2 teaspoons dried, chopped, fresh
- 2 egg
- 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
- Adjust flour amount to ensure the cakes hold together without being overly sticky or dry.
- Potato cakes can be cooked in an air fryer by brushing with melted butter and cooking at 400°F for about 12 minutes, turning halfway through.
- Leftover cakes store well in the refrigerator up to 5 days or freeze for up to 6 weeks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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