Cheesy Mashed Potato Bacon Cakes
Cold leftover mashed potatoes are mixed with crisp bacon, sharp cheddar, and scallions, coated in panko, and pan fried until golden. Makes about 12 patties.
Equipment
- Large skillet
- Large mixing bowl
- Rimmed Baking Sheet
- Paper towels
Ingredients
Main Ingredients
- 2 ¼ cup cold leftover mashed potatoes made with butter and milk
- 8 oz bacon diced, cooked until crisp and cooled
- 1 cup shredded sharp cheddar cheese
- ½ cup thinly sliced scallions about 4 scallions
- 1 large egg
- ⅓ cup all purpose flour
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 cup panko breadcrumbs for coating
- ¼ cup vegetable oil for pan frying
Instructions
Cooking
- Crisp the bacon. Cook the diced bacon in a skillet over medium heat for 7 to 8 minutes until crisp, then drain and cool on paper towels.
- Combine. Stir the cold potatoes, bacon, cheddar, scallions, egg, flour, salt, and pepper together just until no dry flour is visible.
- Prepare the coating. Pour the panko onto a plate and line a baking sheet with paper towels for draining.
- Form 12 cakes. Drop 1/4 cup scoops into the panko, flatten to about 2/3 inch thick, and turn to coat both sides. Chill 15 minutes if soft.
- Fry in batches. Heat half the oil over medium high heat and cook 6 patties about 3 minutes per side until deep golden.
- Finish. Drain on the paper towels, fry the second batch with the remaining oil, and serve hot.
Notes
Substitutions: Mozzarella, Gouda, or Pepper Jack can replace the cheddar.
Tips: Chill the shaped patties for 15 minutes if the mixture feels soft, and fry in two batches so the pan is not crowded.
Storage: Refrigerate cooled patties in an airtight container for 3 to 4 days and reheat in a hot oven at 400 degrees F for 10 to 12 minutes.