Skip to Content

Onion Cheddar and Bacon Potato Cakes

Onion Cheddar and Bacon Potato Cakes. Maybe the best use of leftover mashed potatoes yet.

Onion Cheddar and Bacon Potato Cakes photo of two potato cakes on a beighe plate with sour cream in the background

Onion Cheddar and Bacon Potato Cakes.

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.

Onion Cheddar and Bacon Potato Cakes photo of single bite on a fork showing bacon and melted cheese on the interior of the finished potato cake

Onion Cheddar and Bacon Potato Cakes.

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.

Bacon slice being cooked in frying pan. Close up.

Crisp cooked bacon adds smoky deliciousness to this recipe.

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.

 

We have more side dish inspiration including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 26 Best BBQ Side Dishes too. 

Like this Bacon Cheddar and Onion Potato Cakes recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Onion Cheddar and Bacon Potato Cakes image with title text for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Originally published April, 2013. 2019 update includes improved notes on the recipe as well as added nutritional information.

Onion Cheddar and Bacon Potato Cakes photo of two potato cakes on a beighe plate with sour cream in the background
Yield: 12 potato cakes

Bacon Cheddar and Onion Potato Cakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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 tbsp olive oil
  • 1 small red onion, finely diced
  • 3 cloves minced garlic
  • 4 cups cold mashed potatoes
  • 1 beaten egg
  • 4 rounded tablespoons flour
  • 1/4 cup chopped green onion
  • 2 tbsp chopped parsley, or other favorite herbs
  • 1/2 tsp black pepper
  • 6 slices crisp cooked, thick cut smoked bacon, chopped
  • 1 cup diced cheddar cheese ) about a 1/2 inch dice or smaller

Instructions

  1. In a small saute pan heat over medium heat the olive oil over medium heat.
  2. Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.
  3. Remove from heat and add to all of the remaining ingredients in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recommended Products

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

12

Serving Size

1 potato cake

Amount 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.


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.
Cookie being broken open to show inside of these soft Cream Cheese Cookies
Previous
Cream Cheese Cookies with Cherries and Pecans
Chocolate Toffee Pecan Brittle pictured on a red plate with Christmas decorations in the background.
Next
Chocolate Toffee Pecan Brittle

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RicRocs

Thursday 16th of January 2020

Are these freezable after frying?

Robert Pearson

Thursday 25th of April 2019

Hi Barry. Great fan of your recipes. How would these do deep fried? Keep rolling out the great scoff. Thanks

Barry C. Parsons

Saturday 27th of April 2019

Great I think. Like croquettes!

Phillip Randall

Sunday 21st of April 2019

Your potatoe cakes are a great compliment to to our camp meals, any meal of the day. Phil

Charlie

Friday 12th of April 2019

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!

Ken

Thursday 11th of April 2019

can this recipe be cut in half. I do not need that may potato cakes

Thanks

Barry C. Parsons

Wednesday 17th of April 2019

Sure.

Rock Recipes

Sign up for our free newsletter & never miss any new recipes. You'll get weekly meal and baking suggestions too!

CLICK HERE TO CLOSE THIS BOX

 

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!