Leftover Mashed Potato Cheese & Bacon Cakes
These delicious cakes combine creamy mashed potatoes, melty cheese, and crispy bacon, making them a fantastic dish for any meal.
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!
Notes
These cakes are best served hot and crispy. Pair with a dipping sauce like sour cream or ranch. If you have leftovers, place them in an airtight container in the fridge for about 3 days. Reheat in the oven or skillet.