These Loaded Mashed Potato Cakes are a perfect way to transform leftover mashed potatoes into a crispy, cheesy, and flavorful treat. Packed with cheddar cheese, bacon, and green onions, these savory cakes are a delicious side dish or appetizer that’s sure to please!
Why You’ll Love This Recipe
- Versatile: Great as a side dish, snack, or even a breakfast addition.
- Quick and easy: Simple to make with basic ingredients you likely already have.
- Crowd-pleaser: The combination of cheese, bacon, and crispy potatoes is always a hit.
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1 egg, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Kitchen Equipment Needed
- Large mixing bowl
- Skillet
- Spatula
- Paper towels
- Plate for draining
Step-by-Step Instructions
Step 1: Prepare the Potato Mixture
In a large bowl, combine mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, beaten egg, flour, salt, and pepper. Mix well until all ingredients are fully incorporated.
Step 2: Shape the Patties
Using your hands, shape the mixture into small patties, approximately 2-3 inches in diameter. Press gently to ensure they hold together.
Step 3: Heat the Oil
In a large skillet, heat a generous amount of vegetable oil over medium-high heat until hot but not smoking.
Step 4: Fry the Potato Cakes
Carefully place the potato cakes into the skillet, ensuring not to overcrowd them. Fry for 3-4 minutes on each side or until golden brown and crispy.
Step 5: Drain and Serve
Remove the potato cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot, topped with sour cream or additional green onions if desired.
Serving and Storage Tips
- Serving: Pair with sour cream, ranch dressing, or a spicy aioli for dipping. They’re perfect as a side to roasted meats or a standalone snack.
- Storage: Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to regain crispiness, or in an air fryer at 375°F for a few minutes.
Variations
- Herb twist: Add fresh parsley or dill for extra flavor.
- Spicy kick: Mix in diced jalapeños or a pinch of cayenne pepper.
- Gluten-free: Use almond flour or a gluten-free flour blend instead of all-purpose flour.
- Loaded baked potato vibe: Top with extra shredded cheese and broil for a minute before serving.
Helpful Notes
- If the mixture feels too wet, add a little more flour to help bind the patties.
- Use cold mashed potatoes for easier shaping and frying.
- Fry in batches to maintain even cooking and prevent the oil temperature from dropping.
Tips from Well-Known Chefs
- Ina Garten: “Season your mashed potatoes well before using them in the cakes to ensure a flavorful base.”
- Mary Berry: “Always preheat your oil properly for a crisp, golden crust.”
- Gordon Ramsay: “Press the cakes gently with a spatula while frying to get an even, golden crust.”
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F on a parchment-lined baking sheet for 15-20 minutes, flipping halfway, until golden and crispy.
Q: What type of mashed potatoes work best?
A: Use thicker mashed potatoes with minimal milk or butter for better binding.
Q: Can I make these ahead of time?
A: Yes, shape the patties in advance and refrigerate for up to 24 hours before frying.
Q: Can I freeze them?
A: Absolutely! Freeze uncooked patties in a single layer, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Q: Can I add other mix-ins?
A: Definitely! Try diced ham, sautéed onions, or shredded zucchini for added variety.
These Loaded Mashed Potato Cakes are a fantastic way to turn leftovers into a new family favorite. Crispy on the outside, cheesy and flavorful on the inside, they’ll be a hit every time!
