Dessertsbellyfull5.0
Mashed Potato Cakes
These loaded Mashed Potato Cakes are my favorite twice-baked potato in patty form, and the best use of leftover mashed potatoes! Great as a side or appetizer.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
📝 Preparation Steps
1
Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally. Drain off grease and transfer to a large bowl (reserving some for garnish.)
bacon (diced very small)5 slices
2
Add
3
In the same skillet, melt the butter. Add the onion and celery; saute until vegetables are tender, about ⏱️ 5 minutes. Stir in the garlic until fragrant, ⏱️ 20 seconds. Transfer to the bowl with the bacon.
butter2 tbspgarlic (minced)2 clovesbacon (diced very small)5 slices
4
Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
large egg (beaten)1mustard (Dijon or yellow)1 tsphot sauce (to taste)
5
Form mixture into 8 (¼-cup) patties, about ½ to ¾-inch thick. Place them on a lightly greased plate, cover, and transfer to the refrigerator for at least ⏱️ 30 minutes.
6
Heat oil in the skillet over medium heat. Fry patties until golden brown, ⏱️ 2-3 minutes per side.
7
Serve immediately with a dollop of sour cream, chives, and reserved bacon.
sour cream (for serving)bacon (diced very small)5 slices
Nutrition Facts
calories
168 kcal
fat Content
14 g
serving Size
1 potato cake
fiber Content
0.3 g
sugar Content
1 g
sodium Content
228 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
54 mg
carbohydrate Content
5 g
saturated Fat Content
7 g
unsaturated Fat Content
5 g
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