Loaded Mashed Potato Cakes
Ingredients:
– 2 cups leftover mashed potatoes
– 1 cup shredded cheddar cheese
– 1/2 cup cooked bacon, crumbled
– 1/4 cup chopped green onions
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (for frying)
– Sour cream, for serving (optional)
Instructions:
1. In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, flour, beaten eggs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.
2. Shape the mixture into 8-10 patties, about 1/2 inch thick.
3. Heat the olive oil in a large non-stick skillet over medium heat.
4. Fry the potato cakes in batches, for about 3-4 minutes on each side, until golden brown and crispy. Avoid overcrowding the skillet.
5. Remove the cooked potato cakes from the skillet and drain on paper towels.
6. Serve immediately with a dollop of sour cream, if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Notes:
1. For an extra crispy texture, you can coat the potato cakes in breadcrumbs before frying.
2. These can be made ahead and reheated in the oven at 350°F (175°C) for 10 minutes.
3. Serve as a side dish or as a main course with a salad.
