Make delicious loaded mashed potato cakes out of your leftover mashed potatoes!
Toss leftover potatoes with green onions, crispy bacon bits, and a generous amount of cheddar cheese; pan-fry until crisp and golden brown.
Serve with gravy and leftover turkey on top, or top with a dollop of sour cream and chives or a squeeze of ketchup.
These Mashed Potato Cakes are Amazing—you’ll love them too!
- Add a few extra ingredients and seasonings to leftover mashed potatoes to make fried potato patties.
- Kids adore mashed potato cakes, and they’re inexpensive.
- To add variety and make use of leftovers, switch up the cheese and other ingredients.
- For a delicious brunch, fry them in bacon grease and top with a runny fried egg (or use them as a basis for eggs benedict).
- You can have these potato cakes as a side dish with chicken or meat or just by themselves for a light supper.
Mashed Potato Cake Ingredients
- Mashed potatoes: In case you have any leftovers, use those; if not, use premade or instant mashed potatoes. You can even use cauliflower mash for a low-carb recipe.
- Cheese: Try a variety of cheeses, including pizza mozzarella, cheddar, parmesan, and Mexican blend.
- Mashed potatoes and bacon are a match made in heaven. You can use genuine bacon bits or roast bacon in the oven.
- Leftovers: You can add leftover roasted vegetables, chopped chicken or turkey, etc. as a variation.
- Seasonings: My personal favorite are green onions; if you have any other fresh herbs, use them.
The Recipe for Mashed Potato Cakes
- Crisp up bacon by frying it. In the bacon grease, sauté the onion and garlic (see recipe below).
- Form the mixture into potato cakes by adding the remaining ingredients.
- Fry in butter or bacon grease until both sides are golden brown.
Serve hot with ketchup, sour cream, or more green onions.
Read Also: Wholesome Pancakes with Banana Oatmeal
Reheating leftovers
- Mashed potato pancake leftovers can be stored in the fridge for up to five days in a sealed container.
- Use an air fryer, oven, or microwave to reheat them until they are well heated.
- Batch-made mashed potato cakes store well in zip-sealed bags for up to 6 weeks of refrigeration or freezing. Just cook them till crispy on the stovetop or in an air fryer!
Loaded Mashed Potato Cakes Recipes
These stuffed mashed potato cakes are a great light supper or lunch option. There are countless flavor combinations to choose from, and they're the ideal way to utilize leftover potatoes!
Servings: 5
Ingredients
- 6 bacon strips
- 1/2 cup white onion (or half a cup green onion)
- 2 chopped garlic cloves
- 2 cups of chilled mashed potatoes
- 1 cup of shredded cheddar cheese
- 1 tsp salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon dried basil or two tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley or 1–2 tsp dried parsley
- 2 eggs
- See note for ½ cup all-purpose flour.
- 4 tablespoons of margarine or butter for frying
Instructions
- Fry the bacon in a big skillet over medium heat until it's crispy. After draining onto paper towels, crumble when cold.
- In the frying pan, set aside 2 tablespoons of the bacon fat. Saute the garlic and onion until they become transparent over medium heat. There is no need to precook green onions if using them.
- Crumbled bacon, mashed potatoes, sautéed onion, shredded cheese, eggs, basil, and parsley should all be combined in a medium-sized bowl with salt and pepper. After thoroughly mixing, gradually add flour until the potato cakes come together. Not all of the flour may be required.
- In a sanitized skillet, melt 1 tablespoon of butter (or any remaining bacon fat) over medium heat.
- Form a ball out of about ¼ of a cup of the potato mixture. After placing it in the heated pan, use a spatula to flatten it until it is between ½ and ¾ thick. Continue with the leftover potato cakes, cooking them in batches if necessary.
- The potato patties should be crisp and golden brown after 3 to 4 minutes of cooking on each side.
- Serve immediately while hot and crispy for optimal results.
- Add some ketchup, sour cream, or green onions on top.
Video
Notes
Flour: You may need a bit less (or a bit more) flour, depending on the consistency of your potatoes. The cakes should adhere to one another without becoming overly sticky.
Air Fryer: An air fryer can be used to cook potato cakes. Shape into patties and coat with butter that has melted. Bake for approximately 12 minutes at 400°F, rotating after 6 minutes.
The estimated nutritional information is subject to change depending on the brands of components and cooking techniques employed.
Cakes leftovers can be stored in the fridge for up to five days if kept in an airtight container. They can also be frozen, where they will remain fresh for up to six weeks.
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