If you’re looking for a delicious way to use up leftover mashed potatoes, these Cheddar and Bacon Mashed Potato Cakes are the answer. Crispy on the outside, soft and cheesy on the inside, and loaded with smoky bacon, these cakes are perfect as a snack, appetizer, or side dish. I discovered this easy and crowd-pleasing recipe on FB Recipes, and it’s now a must-have in my repertoire for comfort food perfection.
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Why You’ll Love These Potato Cakes
These potato cakes take the humble mashed potato to the next level. With gooey cheddar cheese, crispy bacon bits, and a golden-brown crust, they’re impossible to resist. Plus, they’re quick to make and incredibly versatile, pairing beautifully with a range of main dishes or enjoyed on their own.
Cheddar and Bacon Mashed Potato Cakes Recipe
This simple recipe makes the most of basic ingredients to create a dish that’s crispy, cheesy, and bursting with flavor.
Ingredients
- 2 cups mashed potatoes (cold or room temperature)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup green onions, finely chopped
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
Mix the Ingredients:
- In a large bowl, combine the mashed potatoes, cheddar cheese, crumbled bacon, green onions, egg, and flour. Mix until well combined.
- Season the mixture with salt and pepper to taste.
Form the Potato Cakes:
- Scoop about 1/4 cup of the mixture and form it into a patty about 1/2 inch thick. Repeat with the remaining mixture.
Cook the Potato Cakes:
- Heat the vegetable oil in a large skillet over medium heat.
- Place the potato cakes in the skillet, ensuring they’re not overcrowded, and cook for 3-4 minutes on each side or until golden brown and crispy.
- Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve and Enjoy:
- Serve the potato cakes warm with a dollop of sour cream and a sprinkle of fresh green onions for garnish.
Tips for Perfect Potato Cakes
- Use Cold Mashed Potatoes: Chilled potatoes hold their shape better when forming patties.
- Experiment with Cheese: Swap cheddar for mozzarella, pepper jack, or Parmesan for a unique flavor twist.
- Add Extra Crunch: Coat the patties in breadcrumbs before frying for an extra crispy exterior.
Why These Potato Cakes Are a Hit
These Cheddar and Bacon Mashed Potato Cakes are not just a great way to use up leftovers—they’re a dish you’ll want to make from scratch. The combination of crispy edges, melty cheese, and smoky bacon makes them a surefire crowd-pleaser for any occasion. Serve them as an appetizer, side dish, or even a hearty snack.
Have you tried this recipe? Let me know how they turned out in the comments, and don’t forget to share with friends who love comforting, easy-to-make dishes. Follow me for more recipes that turn everyday ingredients into something extraordinary!
Cheddar and Bacon Mashed Potato Cakes: A Crispy, Savory Delight
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 4 green onions, chopped
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, mix together the leftover mashed potatoes, cheddar cheese, green onions, crumbled bacon, and egg until well combined.
- Gradually add flour to the mixture, stirring until the mixture holds together. Season with salt and pepper.
- Form the mixture into patties, about 1/2 inch thick.
- Heat oil in a skillet over medium heat. Add the patties and cook for 4-5 minutes on each side or until golden and crispy.
- Remove from the skillet and drain on paper towels. Serve warm.
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