How To Make Loaded Mashed Potato Cakes
With additional flavors from herbs and spices, give life to leftover mashed potatoes by turning them into fried mashed potato cakes with bacon and cheese.
Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
Pour off all but 2 tablespoons of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent.
Add to the bacon bits along with remaining ingredients, except butter, and blend well with a spoon or using hands.
Wash and dry the frying pan, then melt 1 tablespoon of butter in it over medium heat.
Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about ½ – ¾-inch thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
Top with green onions, sour cream, or ketchup. Serve immediately, while hot and crispy. Enjoy!
If using green onions, no need to precook.
- Calories: 313.82kcal
- Fat: 22.81g
- Saturated Fat: 10.44g
- Trans Fat: 0.52g
- Monounsaturated Fat: 7.52g
- Polyunsaturated Fat: 2.92g
- Carbohydrates: 17.13g
- Fiber: 1.33g
- Sugar: 1.23g
- Protein: 10.19g
- Cholesterol: 86.44mg
- Sodium: 452.85mg
- Calcium: 140.05mg
- Potassium: 286.24mg
- Iron: 0.72mg
- Vitamin A: 143.36µg
- Vitamin C: 2.63mg
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