Mashed Potato Cakes
These loaded Mashed Potato Cakes are my favorite twice-baked potato in patty form, and the best use of leftover mashed potatoes! Great as a side or appetizer.
Servings: 8 potato cakes
Ingredients
- 5 slices bacon diced small
- 2 tbsp butter
- ½ cup diced sweet onion
- ½ cup diced celery
- 2 cloves garlic minced
- 1¼ cup leftover cold mashed potatoes
- 1 cup shredded sharp cheddar cheese
- ¼ cup flour
- 1 large egg beaten
- 1 tsp yellow mustard
- ¼ tsp black pepper
- hot sauce to taste
- 2 tbsp 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 (⅓-cup) patties, about ½ to ¾-inch thick. Place them on a lightly greased plate, cover, and transfer to the refrigerator for 20–30 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
Nutrition
Serving: 1potato cake | Calories: 168kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 228mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 0.4mg