Crispy Leftover Mashed Potato Cakes with Bacon and Cheddar
Make crispy, cheesy potato cakes using leftover mashed potatoes. These easy patties are perfect as a side dish or snack.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 cakes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups leftover mashed potatoes
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter or oil, for frying
Instructions
- In a large bowl, combine the leftover mashed potatoes, beaten egg, flour, cheddar cheese, crumbled bacon, chives, salt, and pepper. Mix gently until just combined; do not overmix.
- Scoop the mixture and form it into 8 small patties, about 1/2 inch thick.
- Heat the butter or oil in a large skillet over medium heat.
- Carefully place the potato cakes into the hot skillet, ensuring not to crowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes per side, until the cakes are golden brown and crispy on the outside and heated through.
- Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
- You can bake these cakes at 400°F (200°C) for 15 minutes, flipping halfway, if you prefer less oil.
- Substitute the bacon with 1/4 cup finely diced cooked ham or omit for a vegetarian option.
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
- Cholesterol: 45