Loaded Mashed Potato Cakes (Print View)

Crispy potato cakes with cheese, bacon, and green onions. Ideal for savory leftovers, easy to prepare and serve.

# Components:

→ Main Mixture

01 - 2 cups cold leftover mashed potatoes
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cooked bacon, crumbled
04 - 1/4 cup chopped green onions
05 - 1 large egg
06 - 1/4 cup all-purpose flour
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt

→ For Frying

10 - 1/2 cup panko breadcrumbs
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons vegetable oil

# Directions:

01 - In a large mixing bowl, blend the mashed potatoes, cheddar cheese, bacon, green onions, egg, flour, garlic powder, black pepper, and salt until the mixture is uniform.
02 - Divide the potato mixture into 8 equal mounds and gently shape each into a patty approximately 3/4-inch thick.
03 - Spread the panko breadcrumbs on a plate. Lightly dredge each formed cake in breadcrumbs, pressing gently to adhere.
04 - Heat the unsalted butter and vegetable oil together in a large skillet over medium heat until shimmering.
05 - Place the potato cakes into the skillet in batches, avoiding overcrowding. Cook for 3 to 4 minutes per side until crisp and deeply golden. Transfer to a plate lined with paper towels to drain excess oil.
06 - Serve the potato cakes immediately, hot, topped with extra green onions or a spoonful of sour cream if desired.

# Expert Advice:

01 -
  • Uses simple everyday ingredients already in your fridge
  • Great way to use up leftover mashed potatoes and prevent food waste
  • Ready in 30 minutes for a quick weeknight treat or last minute brunch
  • Crispy edges and cheesy melting interior make everyone go back for seconds
02 -
  • High in protein from egg and cheese for lasting energy
  • Adapts easily for vegetarian or gluten free diets with simple swaps
  • Freezes beautifully for quick meals
03 -
  • Always start with completely cold mashed potatoes for cakes that hold their shape
  • If your mixture feels sticky handle with damp hands and add a sprinkle of flour. I've learned the hard way not to rush the frying. Take your time to get a deeply golden crust. It makes all the difference for texture
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