PREP TIME: 20 MINS | COOK TIME: 14 MINS | TOTAL TIME: 34 MINS | YIELD: 8 servings
We always have leftovers of mashed potatoes at home. I hate wasting food, so I like to use those leftovers and turn them into tasty dishes. Apart from quiche which is my best option to use leftovers ham, this loaded mashed potato cakes recipe is my top pick for leftovers mashed potatoes. These cakes are very easy to whip up using pantry ingredients. My family loves these mashed potato cakes that are “literally” loaded with bacon bits, sliced green onion, cheddar cheese, and sour cream! They are fried until golden crisp brown.
No one can say no to these hunks! They are insanely good and very crunchy! Serve these loaded mashed potato cakes as a side dish, appetizer, and even as breakfast with eggs. I can make and eat these any time! What are you waiting for? Let’s start cooking!
3 tbsp Vegetable Oil
1 egg, slightly beaten
3 c. mashed potatoes
6 tbsp all-purpose flour
2 tbsp, melted butter
3 slices of bacon crumbles
3-4 sliced green onions
1/4 c. sour cream
1/8 tsp garlic powder
1 c. shredded cheddar cheese
Additional Sour Cream and sliced green onions for garnish
salt and pepper to taste
How to make Loaded Mashed Potato Cakes
Step 1: Place the mashed potatoes, melted butter, grated cheese, bacon crumbles, chopped green onions, garlic powder, flour, sour cream, salt, pepper, and egg in a large bowl. Mix well until combined.
Step 2: Shape the mixture into patties using your floured hands.
Step 3: In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the potato cakes into the skillet and fry for about 5 to 7 minutes on both sides or until golden brown.
Step 4: Transfer the potato cakes to a serving platter and garnish with some sliced onions. Serve right away with sour cream. Enjoy!
YIELD: 8 servings SERVING SIZE: 2 patties
Amount Per Serving: CALORIES: 287 | TOTAL FAT: 20g | SATURATED FAT: 7g | TRANS FAT: 1g | UNSATURATED FAT: 10g | CHOLESTEROL: 55mg | SODIUM: 500mg | CARBOHYDRATES: 20g | FIBER: 2g | SUGAR: 2g | PROTEIN: 8g