Ingredients
- 2 cups mashed potatoes (room temperature)
- 1½ cups shredded sharp cheddar cheese
- ¾ cup all-purpose flour
- 2 large eggs
- 6-8 strips bacon (about 1½ cups when chopped)
- 1 medium red onion, finely chopped
- 3 tablespoons minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons fresh parsley, chopped
- Cooking spray or oil for frying
- Optional toppings: sour cream, chopped green onions, hot sauce
Instructions
- Cook the Bacon:
- Place the bacon strips in a skillet over medium heat.
- Fry until crispy, turning occasionally.
- Transfer the bacon to a plate lined with paper towels to drain excess grease.
- Once cooled, chop the bacon into small pieces.
- Sauté Onions and Garlic:
- Reserve 2 tablespoons of the bacon grease and heat it in a separate frying pan over medium heat.
- Add the chopped red onion and minced garlic.
- Sauté until the onion becomes translucent, about 3-4 minutes.
- Remove from heat and let it cool slightly.
- Prepare the Potato Mixture:
- In a large mixing bowl, add the room-temperature mashed potatoes.
- Stir in the shredded sharp cheddar cheese and all-purpose flour.
- Beat the eggs lightly and add them to the mixture.
- Fold in the chopped bacon, sautéed onions and garlic.
- Season with kosher salt and ground black pepper.
- Add the chopped fresh parsley.
- Mix everything thoroughly until well combined.
- Form the Potato Cakes:
- Heat a medium-sized skillet over medium heat.
- Lightly coat the skillet with cooking spray or a small amount of oil.
- Use an ice cream scoop or a large spoon to scoop out portions of the potato mixture.
- Place each scoop into the skillet.
- Gently flatten each scoop with a spatula to form cakes about ½ inch thick.
- Cook the Potato Cakes:
- Cook each cake for about 3-4 minutes on one side, or until golden brown.
- Flip and cook the other side for another 3-4 minutes.
- Once both sides are golden and crispy, remove the cakes from the skillet.
- Place them on a plate lined with paper towels if you want to absorb any excess oil.
- Repeat:
- Continue the process until all the potato mixture is used up.
- You may need to reapply cooking spray or add more oil between batches.
- Serve:
- Transfer the potato cakes to a serving platter.
- Serve them warm.
- Top with sour cream, sprinkle with chopped green onions, or drizzle with hot sauce as desired.
Tips and Variations
- Cheese Options: Feel free to substitute sharp cheddar with other cheeses like Monterey Jack or mozzarella for a different flavor.
- Herbs: Fresh chives or dill can be used instead of parsley.
- Texture: If the mixture is too soft to handle, refrigerate it for 15-20 minutes to firm up.
- Baking Alternative: For a healthier option, you can bake the potato cakes in a preheated oven at 400°F (200°C) for about 15 minutes on each side.
Enjoy your delicious Loaded Mashed Potato Cakes! They’re perfect as a side dish, appetizer, or even a snack.