Loaded Mashed Potato Cakes Recipe

I recently whipped up some loaded mashed potato cakes, and they were an absolute hit at dinner. With cheddar, Parmesan, and crispy bacon all nestled into golden, savory patties, it was impossible not to love every bite, especially with a dollop of sour cream on top.

I adore taking leftover mashed potatoes and changing them into something equally wonderful and delicious: Loaded Mashed Potato Cakes. In these patty-like presentations of not-quite potato pancakes, the creamy mashed potatoes are jazzed up with cheddar, bacon, and green onions.

Though they don’t get quite the same promotion around the dinner table as their cousin, the potato croquette, in their own right they are the best part of a re-formed potato.

Loaded Mashed Potato Cakes Recipe Ingredients

– Mashed Potatoes: Rich in carbohydrates, providing energy and a creamy base for the cakes.

– Cheddar Cheese: Offers protein and fat, adding a savory and cheesy taste.

– Parmesan Cheese: Intensifies flavor with umami notes, also contains calcium.

– Green Onions: Adds a mild onion flavor, enhancing freshness and aroma.

– Crumbled Bacon: Infuses a smoky, salty taste, contributing protein and texture.

Loaded Mashed Potato Cakes Recipe Ingredient Quantities

• 2 cups cold mashed potatoes
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 1/4 cup cooked and crumbled bacon
• 1 large egg
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil, for frying
• Sour cream, for serving (optional)

How to Make this Loaded Mashed Potato Cakes Recipe

1. In a vast mixing basin, amalgamate the chilled mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, chopped green onions, cooked and crumbled bacon, and the large egg until all is homogenous in appearance.

2. Incorporate the all-purpose flour, then season with salt and pepper to taste, and ensure that everything is combined evenly.

3. Separate the potato mixture into equal parts and mold each part into a patty that is approximately 1/2 inch thick.

4. A few tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

5. When the oil shimmers, add the potato cakes in batches, being careful not to overcrowd the pan.

6. Fry the potato cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

7. Move the cooked potato cakes to a plate lined with paper towels to soak up the extra oil.

8. Follow the same process to cook the rest of the potato cakes, ensuring that the oil in the pan is sufficient.

9. Warm the potato cakes and serve them, optionally, with sour cream on top.

10. Relish your tasty loaded mashed potato cakes as a savory between-meal snack or side dish!

Loaded Mashed Potato Cakes Recipe Equipment Needed

1. Vast mixing basin
2. Measuring cups
3. Measuring spoons
4. Grater
5. Knife
6. Cutting board
7. Large non-stick skillet
8. Spatula
9. Plate
10. Paper towels

FAQ

• Can I make these potato cakes with freshly made mashed potatoes?It is possible to use freshly made mashed potatoes, but be certain that they are cool so that the cakes do not end up being too soft.
• Can I use a different type of cheese?Of course! You can switch out the cheddar cheese for any cheese that melts, like mozzarella or Monterey Jack, and have quite a different flavor. If you’ve got a block that’s firm enough to grate, do it! Otherwise, the flavor will be too mild. You can also use a blow torch.
• What can I use instead of green onions?Chives or finely chopped standard onions may serve as substitutes for green onions.
• Is it possible to make these potato cakes without bacon?Certainly! You have the option to leave out the bacon and make these cakes suitable for vegetarians. If you want a different flavor, you could use cooked ham or pancetta instead.
• Can I bake these potato cakes instead of frying?Indeed, the baking temperature can be set to 400°F (200°C), and the baking time may cover a span of 20-25 minutes, with a necessary flip halfway through this time span so that these items achieve a golden brown color.
• How do I store leftover potato cakes?Keep them in an oxygen-tight container in the icebox, and they are good for 3 days. If you want to serve them at a party (or just for ego reinforcement), reconstitute the little suckers in a hot pan or a heated oven before serving.
• Is sour cream essential for serving?No, it is not a requirement. However, you might consider offering them alongside some alternatives, such as yogurt, ranch dressing, or good old ketchup.

Loaded Mashed Potato Cakes Recipe Substitutions and Variations

To create your own shredded cheddar cheese: Substitute using shredded mozzarella or Monterey Jack cheeses.
To replace grated Parmesan cheese, use either Pecorino Romano or Asiago cheese.
If using for chopped green onions: utilize chives or finely diced shallots.
For cooked and crumbled bacon: Substitute with cooked and crumbled sausage or diced ham.
To prepare all-purpose flour: Use almond flour or breadcrumbs as a gluten-free alternative.

Pro Tips

1. Chill the Mixture After forming the potato cakes, place them in the refrigerator for about 15-20 minutes. This helps them firm up and reduces the chance of them falling apart during frying.

2. Uniform Sizing Use an ice cream scoop or a measuring cup to make sure all potato cakes are of equal size. This ensures even cooking and an appealing presentation.

3. Preheat the Oil Make sure the oil is properly heated before adding the potato cakes. You can test the oil by dropping a small piece of the mixture into the pan—if it sizzles immediately, it’s ready.

4. Cheese Variation For a flavor twist, try adding a small amount of smoked gouda or pepper jack cheese to the mixture for extra depth and a spicy kick.

5. Herb Enhancement Add a small handful of fresh herbs like parsley or chives to the mixture for added freshness and color. This can enhance the overall taste profile of the potato cakes.