Loaded Mashed Potato Cakes
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.
Servings: 7 cakes
Calories: 325kcal
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!
Video
Notes
Leftover mashed potato cakes can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 106mg | Sodium: 1255mg | Potassium: 290mg | Fiber: 2g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 19mg | Calcium: 199mg | Iron: 1mg