Loaded Mashed Potato Cakes
If you have any leftover mashed potatoes, be creative with this clever spin! Quick and easy to double.
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Ingredients
- 1 c leftover mashed potatoes
- 1/2 c (2oz) shredded cheddar cheese
- 1 T flour
- 1 large egg, beaten
- 1 t Dijon mustard
- 1/4 t black pepper, freshly ground
- 1/4 t sea salt
- 3 slices of bacon, cut into thin strips, divided
- 1 T red onion, finely diced
- 1 c Panko crumbs
- olive oil
Garnishes
- light sour cream
- shredded cheddar cheese
- thinly sliced green onions or chives
- reserved bacon bits
Instructions
- Cook the thinly sliced bacon strips of bacon over MEDIUM LOW heat until golden. Remove to a paper towel to drain. Crumble them once cooled. Use 2/3 of this in the potato mixture.
- Drain off the bacon grease, leaving a slight residue to briefly saute the onions until translucent. Remove and set aside.
- Combine the mashed potatoes, cheese, flour and Dijon along with the salt, pepper, onion and crumbled bacon.
- Using a large scoop, create about 9 mounds of potatoes.
- Pour Panko crumbs onto a flat dish. Gently press one mound at a time into the crumbs. Flip it over and press the other side into the crumbs, flattening it out slightly. Place them on a parchment paper-lined pan. Place in the refrigerator for about 20-30 minutes to set.
- Place about 1/2 inch of olive oil in the same small skillet. Heat it to 350°F. This was just under medium heat on my range.
- I placed 3 in the skillet at a time. Do not overcrowd! Cook 1 minute per side. Place on paper towels to drain off any excess oil.
- Garnish and serve warm.