Loaded Mashed Potato Cakes


Loaded Mashed Potato Cakes

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This is a great way to use up leftover mashed potatoes or you can make them fresh if you don’t have any!

Get creative with the seasoning and add ins on this recipe to make your own great creation!  Other ideas include:

  • herbs
  • ham
  • sun dried tomatoes
  • leftover taco meat
  • fried mushrooms
  • … pretty much whatever you have!

They can be topped with sour cream, extra bacon bits, sauted veggies, ketchup, sausage and eggs, basically anything you might have handy!

Looking for another great way to use up mashed potatoes?  Check out my Loaded Mashed Potato Bombs!

Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes

Ingredients

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  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese (such as cheddar)
  • 1/2 cup flour
  • 6 strips bacon
  • 1 medium onion, chopped
  • 2 eggs
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp butter or margarine

Instructions

  1. Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
  2. Pour off all but 2 tbsp of bacon grease from the frying pan and over medium heat cook the garlic and onion until translucent.
  3. Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
  4. Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
  5. Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about 1/2 - 3/4" thick.
  6. Fry for about 3 minutes on each side, until they are lightly golden brown.
  7. For best results, serve immediately, while hot and crispy.
  8. Top with green onions, sour cream or ketchup.
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Comments

    • says

      I haven’t tried it but I bet they could! I would suggest brushing with a little bit of butter before putting them in the oven! Let us know how it works out for you!

    • Betty Holden Patchey says

      Betty
      I have been looking for a recipe like this for years. My mother used to bake these often and we loved them! She took the basic recipe (just potatoes, flour, eggs S&P I think) mixed it well and shaped it into a large disk on a cookie sheet. She didn’t brush the top with anything, that I remember anyway, and baked it at 350* until it was baked. I just tried one recently and it baked for about an hour, but I guess it depends upon the size, too. They were so crispy and full of mashed potato flavor and a great way to use up the left over mashed potatoes (OK we never had any left over mashed potatoes, there were too many of us!)

  1. Dianne says

    I just tried these and they were really good. They were also pretty simple to throw together. Thanks for sharing this recipe.

  2. Karie says

    Question for you – can you make these potato cakes using instant potatoes? They look so darn yummy!

    • says

      I am sure you could! I have never tried but the consistency is the same so I would think it would work! If you do try it, please let us know how they turn out! :)

  3. Amy says

    do they freeze well? I’m sure it is delicious, and I’d love to make some extra to throw in the freezer for right after my little guy gets here in Oct, since I won’t be cooking so much then… I would probably reheat in the oven, I think.

  4. Isabel says

    This is not a new idea. These were fairly standard fare when I was growing up. They were called potato latkes. The version I grew up on contained no meat of any kind. They contained potato, the seasonings of your choice and enough fat to fry them. Theey were delicious!1

  5. Brenda says

    My mom made these for years, she only added the two eggs to whatever potatoes she had left. Then she would not even measure the flour, she just added until it stuck together. She didn’t add any more salt and pepper because they were already in the potatoes. Then she would cook them like pan cakes. The kids ate them better that way and just after World War II there wasn’t a lot of extra things to add.

  6. ray says

    I made these tonight using instant mashed potatoes. The outside was crispy and the inside was smooth mashed potato texture… These are nothing like Potato Latkes…These taste like mashed potatoes had a baby with a baked potato and then eloped with a tater tot. The only latke recipe i use is very authentic and prepared entirely different. No mashing of anything!

  7. Liz Powell says

    50 years ago, as starving students and new graduates we used to “Dine” off a version of these. Mashed Potato, Flour, Raw Egg, and ITALIAN HERB SEASONING. Formed into thin, maybe 1-3 rd ” thick patties then fried till golden brown. Meanwhile also fry; sunny side-up or easy-over, one egg for every two patties. Sandwich an egg between the patties and enjoy. Liz

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