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Loaded Mashed Potato Cakes

Loaded mashed potato cakes turn cold, firm mashed potatoes into crisp, golden patties with bacon, sharp cheddar, and scallions. Pan-fried in a skillet and served warm with sour cream, they have a tender, cheesy center.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the potato cakes
  • 4 bacon slices
  • 3 cups mashed potatoes cold, firm
  • 1 egg large
  • 0.33 cup all-purpose flour
  • 1 cup cheddar cheese shredded sharp
  • 3 scallions thinly sliced
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
For serving
  • 0.5 cup sour cream

Equipment

  • 1 12-inch nonstick skillet

Method
 

Cook the bacon
  1. Cook the bacon in a 12-inch nonstick skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and crumble when cool.
  3. Discard the grease.
  4. Wipe out the skillet.
Form the cakes
  1. In a large bowl, mix the mashed potatoes, egg, flour, cheddar, scallions, pepper, and crumbled bacon until evenly combined.
  2. Shape the mixture into 8 patties, about 3 inches wide and 1/2 inch thick.
Fry the cakes
  1. Heat 1 tablespoon of the oil in the skillet over medium heat.
  2. Cook 4 patties for 3 to 4 minutes per side, until golden brown and hot throughout, then transfer to a plate.
  3. Add the remaining 1 tablespoon oil to the skillet.
  4. Cook the remaining patties for 3 to 4 minutes per side, until golden brown and hot throughout.
Serve the cakes
  1. Serve warm with the sour cream.

Notes

Cold, firm mashed potatoes help the patties hold their shape. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend.