There’s a new comfort food taking over kitchens, and it’s not your grandma’s mashed potatoes. Imagine biting into a golden, crispy cake, with a creamy mashed potato center oozing with melted cheese and bacon bits. This isn’t your average side dish; it’s a next-level potato experience that will make your taste buds do a happy dance. Whether you’re looking for a new favorite appetizer or a mouth-watering snack, these Mashed Potato Cakes with Cheese & Bacon are here to steal the show. They’re so good, you might just make them the main event of your next meal.
These cheesy, bacon-filled mashed potato cakes are the perfect mix of savory, crispy, and creamy in every bite. They’re a quick way to transform leftover mashed potatoes into a gourmet snack that’ll impress your family or guests. These aren’t just any mashed potatoes; they’re mashed potatoes that have been lovingly reshaped, crisped to perfection, and loaded with indulgent flavors. Get ready to fall in love with a dish that’s ridiculously easy to make but guaranteed to leave a lasting impression.
When I first made these, I was simply trying to use up leftover mashed potatoes. What I didn’t expect was the rave reviews from my family. Now, they ask for these mashed potato cakes on a weekly basis, and I’m not complaining! They’re versatile enough to serve at a dinner party, a lazy Sunday brunch, or just as a snack when those comfort food cravings hit hard. Trust me, once you try these, you’ll understand why they’ve become a staple in my kitchen.
Introduction
There’s something undeniably magical about potatoes. Mashed, fried, roasted—they always manage to bring joy to the table. But what if I told you that you could take mashed potatoes, already a beloved classic, and elevate them to a whole new level of deliciousness? That’s exactly what happens when you combine creamy mashed potatoes with gooey cheese, smoky bacon, and a crispy crust in the form of mashed potato cakes. These little bites of heaven are about to become your new favorite comfort food.
The beauty of this recipe lies in its simplicity. You start with basic ingredients: mashed potatoes, bacon, and cheese—three things we already know and love. Then, you transform them into something extraordinary by shaping them into cakes and frying them until golden and crispy. The result? A snack that’s crunchy on the outside, soft and cheesy on the inside, and bursting with flavor. They’re so good that even the pickiest eaters won’t be able to resist.
Whether you’re using leftover mashed potatoes or making a fresh batch, these cakes are a must-try. They’re incredibly versatile and can be served as an appetizer, a side dish, or even as a meal in themselves. And the best part? They’re super easy to make, so you can whip them up whenever the craving strikes. Let’s dive into the recipe and get ready to savor every last bite.
Yield and Total Time
Yield: 12 mashed potato cakes
Total Time: 40 minutes
Ingredients
- 4 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional)
- 2 tablespoons butter
- 2 tablespoons vegetable oil (for frying)
Directions
- Prepare the potato mixture: In a large bowl, combine mashed potatoes, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, and green onions (if using). Season with salt and pepper. Mix well until all ingredients are evenly incorporated.
- Form the cakes: Shape the potato mixture into 12 small cakes, about 1/2 inch thick. You can use your hands or a spoon to form them into uniform patties.
- Coat the cakes: Place the beaten eggs in one bowl and the flour in another. Dip each cake first into the egg mixture and then into the flour, ensuring each cake is well-coated.
- Fry the cakes: In a large skillet, heat the butter and vegetable oil over medium heat. Once the oil is hot, add the cakes in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are golden brown and crispy.
- Serve: Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Serve hot with sour cream or your favorite dipping sauce.
Tips for the Recipe
- Use leftover mashed potatoes: This recipe is a perfect way to repurpose leftovers, but if you’re making fresh mashed potatoes, make sure they’re cool before forming the cakes.
- Adjust cheese types: While cheddar is classic, feel free to experiment with mozzarella, pepper jack, or even gouda for different flavor profiles.
- Crispy edges are key: Make sure your oil is hot enough before frying the cakes to ensure they get that delicious crispy exterior.
- Don’t overcrowd the pan: Fry the cakes in batches to avoid steaming them and ensure even cooking.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika to the potato mixture for a little heat.
- Use panko for extra crunch: For an extra crispy finish, you can roll the cakes in panko breadcrumbs before frying.
- Keep warm in the oven: If you’re making a large batch, keep the finished cakes warm in a low oven (about 200°F) until ready to serve.
- Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend or almond flour for a gluten-free version.
- Serve with toppings: Top with sour cream, chives, or even a fried egg for a more decadent experience.
- Freeze for later: These cakes freeze beautifully. Just freeze them in a single layer and reheat in the oven when ready to serve.
Substitutions
For those looking to switch things up, there are plenty of ways to customize these mashed potato cakes to fit your taste or dietary needs. First off, if bacon isn’t your thing or you’re catering to vegetarians, you can easily substitute the bacon with sautéed mushrooms or caramelized onions. They’ll give you that rich, umami flavor without the meat.
If you’re lactose intolerant or cutting down on dairy, don’t worry. You can still enjoy these cakes! Swap out the cheddar cheese for a plant-based cheese or nutritional yeast. Nutritional yeast has a cheesy flavor and will give you that satisfying taste without the dairy.
You can also experiment with different herbs and spices to give the cakes a new twist. Love a little spice? Add some chopped jalapeños or red pepper flakes to the mix. Prefer something more fragrant? Try fresh rosemary or thyme. The base of mashed potatoes is versatile enough to handle almost any flavor combination you throw at it.
Finally, if you want a healthier alternative to frying, you can bake these cakes in the oven. Simply place them on a baking sheet lined with parchment paper and bake at 400°F for 15-20 minutes, flipping halfway through. They’ll still come out crispy and delicious, but with less oil.
Conclusion
Mashed Potato Cakes with Cheese & Bacon are the ultimate comfort food mashup that you didn’t know you needed. They take the best parts of mashed potatoes, cheese, and bacon, and turn them into crispy, golden cakes that are sure to impress anyone who tries them. Whether you’re serving them as a side dish, a snack, or even a meal on their own, these cakes are bound to become a household favorite.
Their versatility and ease make them perfect for weeknight dinners or weekend brunches, and the flavor combinations are endless. Once you’ve mastered the basic recipe, feel free to get creative and make them your own. The crispy exterior and creamy interior make for an irresistible bite every time, and the addition of cheese and bacon takes them to a whole new level.
So, the next time you have leftover mashed potatoes or just want to treat yourself to something extra special, whip up a batch of these Mashed Potato Cakes. They’re crispy, cheesy, and absolutely delicious. And trust me—after one bite, you’ll be coming back for more!
Image by: recipetineats