Crispy Mashed Potato Cakes (Printer-Friendly)
Leftover mashed potatoes turn golden and crisp with cheddar, bacon, and green onions for a flavorful, easy side.
# What You'll Need:
→ Potato Cake Mixture
01 -
750 g mashed potatoes (preferably cold, leftover or freshly prepared; Russet, Yukon Gold, or red-skinned recommended)
02 -
100 g shredded mild cheddar cheese
03 -
60 g cooked bacon, finely chopped
04 -
25 g green onion, thinly sliced (plus extra for garnish)
05 -
1 large egg
06 -
55 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon ground black pepper
→ For Pan-Frying
11 -
Cooking spray or 1 tablespoon neutral oil
→ To Serve (Optional)
12 -
Sour cream
13 -
Additional sliced green onion
# Steps to Follow:
01 -
In a small bowl, combine all-purpose flour, baking powder, garlic powder, salt, and black pepper. Whisk thoroughly and set aside.
02 -
In a large bowl, add mashed potatoes, prepared flour mixture, shredded cheddar, chopped bacon, sliced green onions, and egg. Mix until all components are evenly incorporated and mixture holds together.
03 -
Using a 60 ml (1/4 cup) scoop, portion the mixture. With lightly damp hands, form each portion into a round patty approximately 1.25 cm thick and 7.5 cm wide.
04 -
Heat a 30 cm non-stick skillet over medium heat and lightly coat with cooking spray or neutral oil. Arrange 3–4 cakes in the pan without overcrowding. Fry each side for 4–5 minutes, or until deep golden brown and crisp. Repeat with remaining cakes as necessary.
05 -
Transfer cooked cakes to a plate. Garnish with additional sliced green onion and serve warm, accompanied by sour cream if desired.
# Extra Suggestions:
01 -
For best texture, use cold mashed potatoes and avoid overmixing. Customize with alternative cheeses, or add herbs such as chives or parsley for added freshness.