Onion Cheddar and Bacon Potato Cakes
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Onion Cheddar and Bacon Potato Cakes. Maybe the best use of leftover mashed potatoes yet.
Originally published April, 2013. 2019.
It's time to prepare for a busy work and school week. Meal planning is a big part of making our family's scheduling work while still enjoying a great dinner together each evening.
One tip to achieve this is to use your leftovers as effectively as possible. Some mashed potatoes that remained from our meatloaf dinner the other night get the leftover rescue treatment in today's recipe.
My 13 year old, Noah, is the resident potato aficionado and this is one of his favourites...and what's not to like?
The mashed potatoes get blended with some red onion, garlic and green onions. As well, in go some crisp-cooked bacon and diced cheddar which melts to gooey pockets right inside the potato cake.
They are then fried to a golden crispy exterior while retaining a creamy, delicious inside. An alternative to frying is to roll them in panko crumbs, and place on a lightly oiled parchment lined baking sheet/Bake at 400 degree F for about 20-25 minutes turning at least once during the baking time.
Something to keep in mind if you have leftover mashed potatoes on the weekend after Friday night dinner. These would also be a fantastic addition to a weekend brunch, especially with steak and eggs.
Need more side dish inspiration?
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Bacon Cheddar and Onion Potato Cakes
These incredible potato cakes are maybe the best use of leftover mashed potatoes yet. Serve with poached eggs for a terrific brunch too.
Ingredients
- 2 tablespoon olive oil
- 1 small red onion, finely diced
- 3 cloves minced garlic
- 4 cups cold mashed potatoes
- 1 beaten egg
- 4 rounded tablespoons flour
- ¼ cup chopped green onion
- 2 tablespoon chopped parsley, or other favorite herbs
- ½ teaspoon black pepper
- 6 slices crisp cooked, thick cut smoked bacon, chopped
- 1 cup diced cheddar cheese ) about a ½ inch dice or smaller
Instructions
- In a small saute pan heat over medium heat the olive oil over medium heat.
- Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.
- Remove from heat and add to all of the remaining ingredients in a large bowl.
- Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.
- Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
- Heat a quarter inch of canola oil in a saute pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.
- Note: these, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.
Notes
- These, naturally are very soft potato cakes and need a gentle touch while frying. A fish spatula works well for this.
- Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.
- If your mashed potato is particularly soft, you can add another couple of tablespoons of flout to help bind it together.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1 potato cakeAmount Per Serving Calories 249Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 29mgSodium 429mgCarbohydrates 23gFiber 2gSugar 1gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
SO glad I just found this on Pinterest!
Do you think this could work for fresh mashed? I would love to make some for lunch but do not have left over mashed, darn, I knew I should have made some last night with dinner!
The cakes are just much harder to handle if the potato is warm. I'd suggest making the mash a little early and spreading it out on a cookie sheet to cool quickly. Good luck.
I love this - well I love anything with bacon and this looks awesome!!
I am first going to share this with my wife to see if we (by we I mean her) can do this and then I am going to share this on my blog.
I love trying out new recipes and if it includes beacon - I am all in.
Thank you for sharing.
Links back to this recipe on my website are permitted as is the use of the photo for that purpose. Reprinting of recipes is not permitted. I hope you enjoy it, Barry.
I bought a HUGE box of instant potatoes at Costco. Family not fond of them. Not wanting to trash them figured with all the additions in this recipe it might work. Wow they were great, I mean really good. I love them with bacon and eggs for supper....thank you so much. I've never met a potato I didn't like and these are no exception.
Great idea to not waste the instant potatoes. Great thinking!
Funny, I made something very similar today, using some leftover potatoes. Not sure how much there was (not 4 cups thats for sure), but I put some cream cheese and sour cream in it, then cut up a green onion and a slice of bacon to add to it. Last, I put in about some shredded "Mexican" cheese (from a package). To moisten them, and add some garlic flavour, I added some garlic oil to it. I called them, "inside out stuffed potatoes". Great minds, eh?
can this recipe be cut in half. I do not need that may potato cakes
Thanks
Sure.
Barry:
This is the same as a Pan Haggerty, except you used mashed instead of thinly sliced potatoes.
I love Haggerty, so these must be good too!
Your potatoe cakes are a great compliment to to our camp meals, any meal of the day.
Phil
Hi Barry. Great fan of your recipes. How would these do deep fried?
Keep rolling out the great scoff.
Thanks
Great I think. Like croquettes!
Hi Barry
I love a lot of your recipes. Favorite Moose Farts. Have to make them every year for all. Can you bake these on cookie sheet in oven??
Thanks.
Love all your recipes especially the Moose Farts. They are very popular with all my friends & family. Is it possible to bake these in oven instead of frying?
Thanks.