For best results, use cold, leftover mashed potatoes. This will help the cakes hold their shape better. Feel free to experiment with different types of cheese, such as cheddar, Monterey Jack, or pepper jack, for a flavorful twist. If you don't have bacon drippings, you can use additional butter or vegetable oil for sautéing the vegetables. These potato cakes can be made ahead of time and reheated in the oven or skillet. They also freeze well; just thaw completely before reheating. Serve with your favorite dipping sauce, such as ranch dressing, ketchup, or a spicy aioli. Adjust seasoning to taste, adding more pepper or hot sauce as desired.
Loaded Mashed Potato Cakes
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS415
Elevate your comfort food game with these irresistibly crispy and creamy Loaded Mashed Potato Cakes. A delightful twist on a classic, they're packed with savory bacon, aromatic vegetables, and a cheesy heart, perfect as a side or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol50 mg
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Fiber1 g
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Protein7 g
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Saturated Fat6 g
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Sodium428 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Cook Bacon: In a large skillet over medium-high heat, cook the bacon until crispy and evenly browned, about 8-10 minutes. Drain on paper towels, reserving 1 tablespoon of the bacon drippings in the skillet. Crumble the bacon and set aside.
02 Step
Recipe View 15 mins Sauté Vegetables: Melt the butter in the same skillet over medium heat. Add the chopped onion and celery and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the vegetables and reserved bacon to a large mixing bowl.
03 Step
Recipe View 5 mins Combine Ingredients: In the bowl with the vegetables and bacon, add the mashed potatoes, shredded cheese, flour, beaten egg, mustard, black pepper, and hot sauce. Mix well until all ingredients are thoroughly combined. The mixture should be thick but still slightly moist. If too wet, add a bit more flour.
04 Step
Recipe View 7 mins Form and Fry Cakes: Heat the vegetable oil in the same skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, gently flattening each into a cake shape. Be careful not to overcrowd the pan. Cook until golden brown and crispy on both sides, about 3-4 minutes per side.
05 Step
Recipe View 2 mins Serve: Transfer the cooked potato cakes to a paper towel-lined plate to drain excess oil. Serve hot, topped with a dollop of sour cream.
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RECIPE REVIEWS
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Derek Nikolaushomenick
Jan 15, 2025I added some shredded cheddar cheese and green onions to the mixture and they were amazing!
Carlotta Moore
Nov 3, 2024The bacon drippings really added a depth of flavor to the vegetables. I'll definitely make these again.
Augustus Pfeffer
Jun 12, 2024My potato mixture was a little too wet, but adding a bit more flour fixed the problem. Thanks for the tip!
Rowena Kris
May 14, 2024These potato cakes are a perfect side dish for grilled chicken or pork.
Viviane Terry
Dec 5, 2023These were so easy to make and my kids loved them! A great way to use up leftover mashed potatoes.