About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Easy Leftover Cheesy Bacon Mashed Potato Cakes Recipe


What to do with leftover mashed potatoes? These patties are crispy on the top and bottom, but filled with delicious soft mashed potatoes, melty cheese and crispy bacon!


PREP TIME: 5 minutes

COOK TIME: 28 minutes

TOTAL TIME: 33 minutes

YIELD: 6 cakes



INGREDIENTS:

1 cup Leftover Mashed Potatoes, room temperature

2 medium potatoes, washed and shredded

4 slices Bacon

1 cup shredded Cheddar Cheese

1 small Shallot, diced very small

6 tablespoons All-Purpose Flour

1 Large Egg

3/4 teaspoon Kosher Salt (Optional- see notes)

Large Pinch Pepper

Vegetable Oil, for frying or use the bacon grease

Sour Cream, for serving



INSTRUCTIONS:

1. In a medium frying pan, over medium heat, cook the bacon until crisp. Drain on a paper towel and let cool until able to handle without burning yourself. Chop into small pieces.

2. In a medium bowl stir together potatoes, cheese, bacon, shallot, flour egg, salt and pepper, until completely mixed with no trace of egg or flour; the mixture will be sticky.

3. Heat a medium no-stick pan on medium heat.

4. Add just enough vegetable oil or bacon grease to cover the bottom of the pan, probably about 2 tablespoons depending on the size of your pan.

5. While the oil or grease is heating, line a plate with a paper towel or two.

6. When the oil is hot, using two spoons, spoon gold ball-sized mounds of the potato mixture into the pan, and flatten each one a bit with the back of your spoon (you're going to flatten them even more later, so don't crowd them.)

7. Cook for 3-4 minutes, until the bottom is a deep golden brown.

8. Turn the patties over and then flatten them more, to about 3/8 of an inch thick.

9. Cook the second side for about 3-4 minutes, until deep golden brown.

10. Remove the patties to the prepared plate.

11. Repeat with the rest of the potato mixture in as many batches as it takes to finish them off.

12. Serve immediately with a dollop of sour cream and enjoy!


NOTES:

If your potatoes are already pretty salty, the added kosher salt in the recipe may make the finished product too salty, so use your judgment: if your potatoes are already salty, you make want to reduce or omit the additional 3/4 teaspoon of kosher salt; you can sprinkle more on after cooking. Or fry up one, taste it, and add salt to the remaining dough if needed.

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