Leftover mashed potatoes can become something amazing with just a few extra ingredients! Leftover Mashed Potato Cheese & Bacon Cakes are delicious, crispy on the outside, and packed with flavor on the inside. These cakes combine creamy mashed potatoes, melty cheese, and crispy bacon, making them a fantastic dish for breakfast, lunch, or dinner.
Why Make This Recipe
This recipe is perfect if you often find yourself with leftover mashed potatoes. Instead of reheating them, you can transform them into a brand-new dish that your family will love. These cakes are easy to make, fun to serve, and a great way to reduce food waste. Plus, who wouldn’t want to enjoy the combination of cheese and bacon?
How to Make Leftover Mashed Potato Cheese & Bacon Cakes
Creating these tasty cakes is simple and only involves a few steps. Let’s dive into the details!
Ingredients:
- 2 – 2 1/2 cups mashed potato (cold)
- 1 large egg or 2 small eggs
- 1/3 cup plain flour
- 1 cup grated melting cheese
- 8 oz / 250g bacon (diced)
- 1/2 cup scallions/shallots (thinly sliced)
- 1/4 tsp salt
- 2 cups panko breadcrumbs OR 3/4 cup plain flour
- 4 to 6 tbsp oil (any cooking oil)
- Pepper
Directions:
- In a bowl, mix together the mashed potato, egg, flour, cheese, bacon, scallions, salt, and pepper until just combined.
- Spread the panko or flour on a large plate or baking tray.
- Measure out 1/4 cup of the potato mixture or use a slightly heaped ice cream scooper and drop it onto the panko/flour. Repeat this step until you fill the plate or baking tray, making sure not to crowd them.
- Using a spatula or the base of a cup, pat each portion down to about 1.5 cm (2/3 inch) thick patties. Flip them and coat the other side with panko/flour. Set aside and repeat with the remaining mixture.
- Heat half of the oil in a large skillet over medium-high heat. Cook six patties at a time until they are golden brown on each side, about 2 minutes per side.
- Remove the cooked patties onto a paper towel-lined baking tray. Cook the remaining patties in the same way.
- Serve hot!
How to Serve Leftover Mashed Potato Cheese & Bacon Cakes
These cakes are best served hot and crispy. You can enjoy them on their own or pair them with a dipping sauce like sour cream or ranch. They also make great sides for any meal, adding a delicious twist to your plate.
How to Store Leftover Mashed Potato Cheese & Bacon Cakes
If you have any leftovers, place them in an airtight container and store them in the fridge. They will stay good for about 3 days. To reheat, pop them in the oven or on a skillet to regain their crispiness.
Tips to Make Leftover Mashed Potato Cheese & Bacon Cakes
- Ensure your mashed potatoes are cold; this helps the cakes hold their shape better.
- Feel free to mix in other ingredients like herbs or different types of cheese to customize the flavor.
- Use a non-stick skillet or add more oil to avoid sticking.
Variation
You can easily swap out the bacon for diced ham or cooked sausage if you prefer a different flavor. For a vegetarian option, omit the meat and add extra veggies, such as bell peppers or spinach.
FAQs
1. Can I use fresh mashed potatoes instead of leftover?
Yes, fresh mashed potatoes work well too, but make sure to let them cool first.
2. Can I freeze these cakes?
Yes, you can freeze the uncooked cakes. Just place them on a tray, freeze them until firm, then transfer to a bag. Cook straight from frozen, adding a few extra minutes to the cooking time.
3. What type of cheese is best for this recipe?
A melting cheese like cheddar, mozzarella, or gouda works best, but you can use any cheese you like.
Now you’re ready to whip up some delicious Leftover Mashed Potato Cheese & Bacon Cakes! Enjoy!
Leftover Mashed Potato Cheese & Bacon Cakes
Ingredients
Cakes Mixture
- 2 – 2 ½ cups mashed potato (cold) Ensure potatoes are cold to help hold shape.
- 1 large egg or 2 small eggs
- ⅓ cup plain flour
- 1 cup grated melting cheese Cheddar, mozzarella, or gouda work best.
- 8 oz bacon (diced)
- ½ cup scallions/shallots (thinly sliced)
- ¼ tsp salt
- 2 cups panko breadcrumbs OR 3/4 cup plain flour For coating.
- 4 to 6 tbsp oil (any cooking oil) For frying.
- Pepper To taste.
Instructions
Preparation
- In a bowl, mix together the mashed potato, egg, flour, cheese, bacon, scallions, salt, and pepper until just combined.
- Spread the panko or flour on a large plate or baking tray.
- Measure out 1/4 cup of the potato mixture and drop it onto the panko/flour. Repeat until the plate or tray is filled.
- Pat each portion down to about 1.5 cm (2/3 inch) thick patties. Flip them to coat the other side with panko/flour.
Cooking
- Heat half of the oil in a large skillet over medium-high heat.
- Cook six patties at a time until they are golden brown on each side, about 2 minutes per side.
- Remove cooked patties onto a paper towel-lined baking tray. Cook the remaining patties in the same way.
- Serve hot!
