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!
Ingredients :
6 slices 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
Directions :
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.
