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Repurpose leftover mashed potatoes by adding some crispy bacon and sharp cheese to make these Loaded Mashed Potato Cakes. Serve with sour cream and green onions, just like a loaded baked potato, for an easy side dish.
These loaded mashed potato cakes turn leftover mashed potatoes into crispy, cheesy goodness. They can be made with any type of leftover mashed potatoes, from classic creamy mashed potatoes or crockpot mashed potatoes to garlic mashed potatoes, and are an excellent way to use leftovers. I make these frequently around the holidays when there’s an excess of leftovers and everyone is tired of eating the same thing.
Featured Comment
I love potatoes! These potatoes are the best!
Make them every week & everybody will love you.
Why We Love These Mashed Potato Cakes
- Leftover mashed potatoes. I make some type of mashed potatoes pretty regularly since they’re so versatile and easy. And I still often overestimate how much we need, leaving us with a decent amount of leftovers. These mashed potato cakes are my favorite way to use them up.
- Loaded baked potato flavors. These potato pancakes are loaded with all the great flavors of a loaded baked potato, including sharp cheddar cheese and bacon. Top them with some sour cream and green onions and all the flavors are there!
- Versatile and customizable. One thing I love about mashed potato cakes is that they’re both versatile and customizable. They pair with pretty much any dinner and you can customize the filling based on what you have on hand. Swap the bacon for ham or add in some veggies!
Recipe Ingredients
Here’s an overview of the handful of ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Mashed potatoes – Leftover mashed potatoes are perfect. Instant mashed potatoes will also work. They should be room temperature when starting the recipe.
- Shredded cheese – I used sharp cheddar but mild cheddar or a blend also works.
- Flour – Helps hold the potatoes together.
- Eggs – Binds everything together so the potato cakes don’t fall apart.
- Bacon – Chopped into small pieces so it evenly distributes throughout the potatoes.
- Red onion – Feel free to omit or replace with green onion for a lighter flavor.
- Spices & herbs – Garlic, salt, pepper, and fresh parsley.
How to Make Loaded Mashed Potato Cakes
These come together in a few quick and easy steps. Scroll down to the recipe card below for the printable instructions.
- Fry the bacon. Cook the bacon until crispy and drain on paper towels.
- Cook the aromatics. Cook the onion and garlic in two tablespoons of bacon grease until translucent. Cool slightly.
- Combine the ingredients. Combine the mashed potatoes, cheese, flour, eggs, bacon, onion, garlic, and spices in a large bowl.
- Cook the potato cakes. Use an ice cream scoop to scoop balls of the mixture into a hot pan. Lightly press down to flatten it. Cook for 3-4 minutes on both sides until lightly golden brown. Transfer to a plate. Repeat with the rest of the mixture.
- Enjoy! Serve with sour cream, green onions, and hot sauce as desired.
Tips & Variations
There are lots of ways to make this mashed potatoes cakes recipe your own! Here are some ideas, plus general tips.
- Adjust the amount of flour. Some mashed potatoes contain more liquid than others so if yours are on the softer/runnier side, you may want to add a bit more flour. If there’s too much liquid, the mashed potato cakes won’t hold their shape.
- Room temperature potatoes. Let the mashed potatoes come to room temperature ahead of time. This makes them much easier to mix with the other ingredients.
- Keep them vegetarian. For vegetarian potato cakes, simply omit the bacon from this recipe.
- Customize the seasonings. Adjust the seasonings to your preference. Try using ranch seasoning for bacon ranch mashed potato cakes or adding a splash of hot sauce for some heat.
- Other flavor combinations. Try diced ham and Swiss cheese, small diced veggies like broccoli or mushrooms, or even leftover taco meat and toppings. The possibilities are endless!
What to Serve With Potato Cakes
I like to serve my loaded mashed potato cakes topped with sour cream and green onions – the same way I’d enjoy a loaded baked potato. Some people in my family also like to enjoy them with hot sauce.
For a side, these pair with pretty much anything other potatoes would go with. A few of our favorites are garlic butter steak bites, slow cooker Dr Pepper ribs, and French onion pot roast.
Proper Storage
- Fridge. Store mashed potato cakes in an airtight container in the fridge. They’re typically best enjoyed within 3-4 days, but keep in mind if they were made with leftover mashed potatoes, that time counts towards leftovers too.
- Reheat. Reheat in a skillet or in the microwave until hot.
Add as Google Trusted SourceLoaded Mashed Potato Cakes
Ingredients
- 2 cups mashed potatoes, room temperture
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup flour
- 2 large eggs
- 1 1/2 cups chopped bacon, about 6-8 strips
- 1 medium red onion, chopped
- 3 Tablespoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 Tablespoons fresh parsley, chopped
Instructions
- Fry up the bacon strips till crispy and drain on a plate of paper towels
- Pour 2 tbsp bacon grease into another frying pan and cook the onion and garlic until translucent
- Allow to cool slightly
- In a large bowl, fold together the mashed potatoes, cheddar cheese, flour, eggs,chopped bacon, cooked onion and garlic, salt, pepper and parsley. Mixing until combined
- Heat a medium skillet and spray with pam oil cooking spray
- Using the ice cream scooper, scoop some of the mixture into the pan
- Lightly press down with a flat spatula and cook for about 3-4 minutes on both sides until lightly golden brown
- Remove from skillet and place onto a plate
- Continue until all of the mixer has been cooked
- Enjoy with sour cream, green onions, or hot sauce!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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loved the great way to use my left over tators. Best was how Husband raved about them.
Yay! Thanks Mary!
Absolutely Delicious. I could not understand when I clicked to see how you make them there was almost 2 min. of some guy & band singing before your video came on. Then, when it did; it was stop & go right through it.
Thanks Janet! Sorry, not sure why that happened. We are looking into that issue with the ads.
Can you pre-make these and freeze them before cooking them?
I love potatoes! These potatoes are the best!
Make them every week & everybody will love you.
I see green onions also in the bowl but they are not mentioned in the recipe until the end.
My Mom made potatoe cakes years ago. Â And I made them for my sons. Â I only use
Mashed potatoes, Egg, Flour.  I make the patties and brown them in margarine or butter.  We eat them with salt and vinegar on them. Â
Has anyone tried these with cornstarch instead of flour so they would be gluten free?Â
I see eggs in the bowl but no mention of them in the recipe. Please advise!
Just added that..thanks for letting me know.
Your picture shows 2 eggs in the bowl with the other ingredients but no eggs listed in the recipe. Does it need the 2 eggs?
Yes! Sorry Susan, just fixed that.