Loaded mashed potato cakes are the perfect way to use up any leftover mashed potatoes you may have. Creamy and cheesy potatoes mixed pieces of bacon and green onions.
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For some reason, we always seem to have leftover mashed potatoes! Maybe it is because we simply make too much, or because everyone gets full from eating the main dishes before the mashed taters get eaten.
Nonetheless, we are a "waste not want not" household. So it was a game changer when my dad introduced me to these mashed potato cakes. They are absolutely PERFECT for using up those mashed potatoes you have on hand!
What you need to make the loaded mashed potato cakes:
These mashed potato cakes are so simple to make. Just grab a few ingredients:
- Leftover mashed potatoes
- Shredded cheese- cheddar was used for this recipe; but feel free to use what you have on hand.
- Bacon bits- it is important to use real bacon bits.
- Green onions
- Oil to fry the potato cakes
How to achieve a crispy exterior and soft interior:
The best way to get that crispy exterior and soft interior is to form the potato cakes just right. When you are forming them with your hands, make each one about three to four inches wide, and no more than one inch thick.
This will ensure that each one is cooked evenly, without drying out. Another pro-tip is adding just enough oil to the preheated skillet. You want the oil to be nice and shallow, not deep at all, because we are not deep frying the potato cakes.
Cook each one for five minutes per side. Do not pat it down and flatten it with the spatula. Once you set them in the skillet- let them sear without touching until they are ready to flip. After removing them, place them on a cooling rack to help preserve that crispy texture.
What to serve with the potato cakes:
These potato cakes are perfect to enjoy over breakfast or brunch. Eat them alongside your normal breakfast- in place of hashbrowns. They are also a delicious side dish for a pot roast, or even baked chicken.
Another great idea is to simply serve them as an appetizer for any dinner gathering you might be hosting. Serve them with a side of ranch or sour cream to dip or top, and you have the perfect appetizer!
Can I use fresh mashed potatoes for this recipe?
Freshly made mashed potatoes will not work as well for this recipe. One of the most important factors in forming the cakes are that the potatoes are firm. Even more, mixing in the eggs and cheese requires cold potatoes.
So it is best to use leftover, at least day old, cold mashed potatoes. Once all of the ingredients are combined with them, the best texture of patty is made.
How to store and reheat leftovers:
If you happen to have any leftovers, place them in an air tight container and place them in the refrigerator for up to 4 days. To reheat, remove them from the refrigerate and place them in the microwave for 30 seconds.
An alternative method to reheating is to use the air fryer. Place the potato cake in the air fryer and put it on the reheat mode for five minutes.
- 4 cups Mashed potatoes, (pre-cooked and cold)
- 1 ½ cup Bread crumbs, (regular or flavored)
- 1 cup Shredded cheese
- ½ cup Bacon bits, (real bacon bits)
- ¼ cup Green onions, (chopped)
- 1 whole Egg
- ½ tablespoon Seasoned salt
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- ½ cup Olive oil, (to fry)
- Sour cream or ranch to dip and top (optional)
- Preheat a non-stick or cast iron skillet over medium high heat. Add half of the olive oil (about ¼ cup at a time), into the skillet.
- While the oil is heating up, use a large bowl to combine the mashed potatoes, bread crumbs, shredded cheese, bacon bits, green onions, the egg, and the seasonings.
- Using your hands or a large spoon, mix the potato mixture until everything is fully incorporated.
- Use your hands to form the potato mixture into little patties, about 3-4 inches wide, and almost 1 inch high. Try not to make them too thick, because we want a crispy exterior.
- Once the potato cakes are formed, begin adding them to the skillet in one even layer. Fry them in batches so the pan is not over crowded.
- Fry on each side for about 5 minutes, or until they are golden brown. Remove from the oil and set aside on a cooling rack.
- top with additional green onions (optional), and Serve with a sour cream or ranch dipping sauce.
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Hormel Real Bacon Bits, 6 oz
Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle
Silicone Spatulas for Nonstick Cookware, GEEKHOM 600F Heat Resistant Extra Large and Wide Flexible Spatulas Rubber Turners, Kitchen Cooking Utensils Set for Pancake, Eggs, Fish, Omelet(4 Pack, Black)
Cooling Racks for Cooking and Baking,Estmoon Stainless Steel Wire Rack,15 Inch Heavy Duty Baking Rack Fits Baking Sheet,Rust-Resistant Rack for Roasting Grilling Drying,Oven &Dishwasher Safe
Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)
Amount Per Serving: Calories: 451Total Fat: 29gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 42mgSodium: 1086mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 11g
This website provides approximate nutrition information as a courtesy and for convenience only.