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Loaded Mashed Potato Cakes Recipe

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This recipe for Loaded Mashed Potato Cakes is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cold mashed potatoes
1 cup shredded cheese such as cheddar
1/2 cup flour
6 strips bacon
1 medium onion chopped (or 1/4 cup green onion)
2 cloves garlic chopped
1 tsp salt
1/2 tsp pepper
2 tbsp fresh basil chopped
2 tbsp fresh parsley chopped
2 eggs
4 tbsp butter
Directions:
Directions:
Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.

Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).

Add to the bacon bits along with remaining ingredients (except butter) and blend well with a spoon or your hands (it’ll be sticky). Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.

Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick. You may want to refrigerate mixture for 30 minutes to firm it up.

Fry for about 3 minutes on each side, until they are lightly golden brown. For best results, serve immediately, while hot and crispy. Top with green onions, sour cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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