Transform your leftover mashed potatoes into yummy loaded mashed potato cakes!
Mix leftover spuds with crispy bacon bits, green onions, and lots of cheddar cheese, and then panfry them until golden brown and crisp.
Serve with a dollop of sour cream & chives, a squeeze of ketchup, or top them with leftover turkey and gravy.
We Love These Mashed Potato Cakes (and so will you!)
- Transform leftover mashed potatoes into fried potato patties with a few extra ingredients and seasonings.
- Mashed potato cakes are budget friendly, and kids love ’em.
- Mix and match the cheese and other add-ins to create new flavors and use up your leftovers.
- Fry them up in bacon grease and top with a runny fried egg for a great breakfast (or use them as a base for eggs benedict).
- These potato cakes can be served alone as a light dinner or as a side dish to meat or chicken.
Ingredients for Mashed Potato Cakes
Cheese – Experiment with different types of cheese, such as cheddar, parmesan cheese, Mexican blend, or pizza mozzarella.
Leftovers – As a variation, you can add leftovers like chopped chicken or turkey, leftover roasted veggies, etc.
Seasonings – Green onions are a favorite, add in other fresh herbs if you have them.
How to Make Mashed Potato Cakes
- Fry bacon until crispy. Cook onion and garlic in the bacon grease (per recipe below).
- Add the remaining ingredients and form into potato cakes.
- Pan fry in bacon fat or butter until golden brown on both sides.
Serve hot with extra green onions, sour cream, or ketchup.
Leftovers & Reheating
- Keep leftover mashed potato pancakes in a sealed container in the refrigerator for up to 5 days.
- Reheat them in the microwave, oven, or air fryer until heated through.
- Mashed potato cakes made in batches can be chilled and frozen for up to 6 weeks in zippered bags. Simply crisp them up on the stovetop or in the air fryer!
Did you enjoy these Loaded Mashed Potatoes? Be sure to leave a rating and a comment below!
Loaded Mashed Potato Cakes
- 6 strips bacon
- ½ cup diced white onion chopped (or ¼ cup green onion)
- 2 cloves garlic chopped
- 2 cups cold mashed potatoes
- 1 cup shredded cheese such as cheddar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh basil chopped, or ½ teaspoon dried
- 2 tablespoon fresh parsley chopped, or 1 2 teaspoons dried
- 2 eggs
- ½ cup flour *see note
- 4 tablespoon butter or margarine for frying
- In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and, once cooled, crumble.
- Reserve 2 tablespoons of bacon in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
- In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
- Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
- Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
- Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
- For best results, serve immediately, while hot and crispy.
- Top with green onions, sour cream or ketchup.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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