Side Dish

Loaded Mashed Potato Cakes

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Mashed potato cakes are an easy way to use up leftover mashed potatoes make an amazing side dish or light dinner or lunch! Enjoying leftover potatoes with endless flavors is a wonderful gift for me and my family.

INGREDIENTS

  • 1 ¼ cup leftover cold mashed potatoes
  • ½ cup diced sweet onion
  • 5 slices bacon, diced small
  • 2 tablespoons butter
  • ⅓ cup flour
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons vegetable oil
  • sour cream, for serving
  • ½ cup diced celery
  • hot sauce, to taste
  • 1 teaspoon yellow mustard
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves garlic, minced
  • minced fresh chives, for serving

INSTRUCTIONS

  1. Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally 5-7 minutes. Drain off grease and transfer to a large bowl (reserving some for garnish.)
  2. In the same skillet, melt the butter. Add the onion, celery, and garlic; saute until vegetables are tender, about 5 minutes. Transfer to the bowl with the bacon.
  3. Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
  4. Form mixture into 8 (1/3-cup) patties, about 1/2-3/4 inch thick.
  5. Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.
  6. Serve immediately with a dollop of sour cream, chives, and reserved bacon.

Tips for making Mashed Potato Cakes

  • You want to use leftover mashed potatoes that are cold. They should be thick and not too creamy.
  • Flour is used as an important binder in the cakes. If your mixture ends up being too sticky, you can add a touch more flour, but be careful – if you use too much, your cakes will taste more like flour and less like potatoes.
  • Feel free to get creative with your mix-ins! Don’t like bacon? Use ham. Don’t like cheddar cheese? How about Pepper jack. Want them to have more heat? Add more hot sauce. Have fun with it.
  • You can make the patties ahead of time and refrigerate them before frying. Place parchment paper between layers to avoid sticking.
  • For best results, serve right after frying while they’re hot and crispy.
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Loaded Mashed Potato Cakes


  • Author: Maily's
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
Scale

Ingredients

  • 1 ¼ cup leftover cold mashed potatoes
  • ½ cup diced sweet onion
  • 5 slices bacon, diced small
  • 2 tablespoons butter
  • ⅓ cup flour
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons vegetable oil
  • sour cream, for serving
  • ½ cup diced celery
  • hot sauce, to taste
  • 1 teaspoon yellow mustard
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves garlic, minced
  • minced fresh chives, for serving

Instructions

  1. Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally 5-7 minutes. Drain off grease and transfer to a large bowl (reserving some for garnish.)
  2. In the same skillet, melt the butter. Add the onion, celery, and garlic; saute until vegetables are tender, about 5 minutes. Transfer to the bowl with the bacon.
  3. Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
  4. Form mixture into 8 (1/3-cup) patties, about 1/2-3/4 inch thick.
  5. Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.
  6. Serve immediately with a dollop of sour cream, chives, and reserved bacon.

Nutrition

  • Serving Size: 8
  • Calories: 222kcal
  • Sodium: 229mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 54mg

Keywords: Loaded Mashed Potato Cakes

 

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