Turn your leftover mashed potatoes into something extraordinary with these Crispy Cheddar Bacon Mashed Potato Cakes. Packed with sharp cheddar cheese, crispy bacon, and a hint of green onions, these golden potato cakes make for the perfect appetizer, side dish, or even a hearty snack. Whether you’re looking to reduce food waste or simply enjoy a new way to serve potatoes, these cakes are easy to prepare and absolutely delicious. The combination of creamy mashed potatoes and a crunchy, golden crust will leave everyone wanting more. Plus, they’re versatile enough to be served at any time of the day!
Ingredients:
- 2 cups mashed potatoes (leftover mashed potatoes work perfectly)
- 1 cup shredded cheddar cheese
- ¼ cup cooked and crumbled bacon
- ¼ cup chopped green onions
- 1 egg, beaten
- ½ cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil for frying
Instructions:
- Prepare the Mixture: In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix in the beaten egg to help bind the ingredients.
- Form the Potato Cakes: Add the flour to the potato mixture and stir until well combined. The mixture should be thick enough to form patties. Take a handful of the mixture and shape it into small cakes or patties about the size of your palm, pressing gently to ensure they hold together.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium heat. You want the oil to be hot but not smoking, which ensures the cakes cook evenly and develop a crispy crust.
- Fry the Potato Cakes: Once the oil is hot, carefully place the potato cakes in the skillet, frying a few at a time without overcrowding. Cook each cake for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: Once the cakes are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, sour cream, or enjoy them as they are!
Conclusion:
These Crispy Cheddar Bacon Mashed Potato Cakes are an irresistible way to transform leftover mashed potatoes into a flavorful and crunchy treat. The rich combination of bacon, cheddar, and green onions offers the perfect balance of taste and texture, while the crispy crust adds that satisfying crunch with every bite. Whether you’re serving them as a snack, side dish, or part of a casual meal, these potato cakes are sure to become a family favorite.
Crispy Cheddar Bacon Mashed Potato Cakes: A Savory Snack with a Crunch
Ingredients
- 2 cups mashed potatoes leftover mashed potatoes work perfectly
- 1 cup shredded cheddar cheese
- ¼ cup cooked and crumbled bacon
- ¼ cup chopped green onions
- 1 egg beaten
- ½ cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix in the beaten egg to help bind the ingredients.
- Form the Potato Cakes: Add the flour to the potato mixture and stir until well combined. The mixture should be thick enough to form patties. Take a handful of the mixture and shape it into small cakes or patties about the size of your palm, pressing gently to ensure they hold together.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium heat. You want the oil to be hot but not smoking, which ensures the cakes cook evenly and develop a crispy crust.
- Fry the Potato Cakes: Once the oil is hot, carefully place the potato cakes in the skillet, frying a few at a time without overcrowding. Cook each cake for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: Once the cakes are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, sour cream, or enjoy them as they are!