Mashed Potato Cakes

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These loaded Mashed Potato Cakes are your favorite twice baked potato in patty form, and the best use of leftover mashed potatoes! Great as a side or appetizer.

Prep Time25

Cook Time5

chill20

Total Time50

Course: Side Dish

Cuisine: American

Keyword: leftover mashed potatoes, mashed potato cakes

Servings: potato cakes

Ingredients

5 slices bacon , diced small
2 tablespoons butter
1/2 cup diced sweet onion
1/2 cup diced celery
2 cloves garlic , minced
1 & 1/4 cup leftover cold mashed potatoes
1 cup shredded sharp cheddar cheese
1/4 cup flour
1 large egg , beaten
1 teaspoon yellow mustard
1/4 teaspoon black pepper
hot sauce , to taste
2 tablespoons vegetable oil
sour cream , for serving
minced fresh chives , for serving

Instructions

Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally. Drain off grease and transfer to a large bowl (reserving some for garnish.)
In the same skillet, melt the butter. Add the onion and celery; saute until vegetables are tender, about 5 minutes. Stir in the garlic until fragrant, 20 seconds. Transfer to the bowl with the bacon.
Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
Form mixture into 8 (1/3-cup) patties, about 1/2 to 3/4-inch thick.
Place them on a lightly greased plate, cover, and transfer to the refrigerator for 20 to 30 minutes.
Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.
Serve immediately with a dollop of sour cream, chives, and reserved bacon.

Video

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