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Loaded Mashed Potato Cakes
Ingredients
- 5 slices bacon, diced small
- 2 tablespoons butter
- 1/2 cup diced sweet onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 1/4 cup leftover cold mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1/3 cup flour
- 1 large egg, beaten
- 1 teaspoon yellow mustard
- 1/4 teaspoon black pepper
- hot sauce, to taste
- 2 tablespoons vegetable oil
- sour cream, for serving
- minced fresh chives, for serving
Directions
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Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally 5-7 minutes. Drain off grease and transfer to a large bowl (reserving some for garnish.)
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In the same skillet, melt the butter. Add the onion, celery, and garlic; saute until vegetables are tender, about 5 minutes. Transfer to the bowl with the bacon.
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Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
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Form mixture into 8 (1/3-cup) patties, about 1/2-3/4 inch thick.
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Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.
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Serve immediately with a dollop of sour cream, chives, and reserved bacon.
Recipe Notes
1. You want to use leftover mashed potatoes that are cold. They should be thick and not too creamy.2. Flour is used as an important binder in the cakes. If your mixture ends up being too sticky, feel free to add a touch more flour, but be careful - if you use too much, your cakes will taste more like flour and less like potatoes.
3. Feel free to get creative with your mix-ins! Don’t like bacon? Use ham. Don’t like cheddar cheese? How about Pepper jack. Want them to have more heat? Add more hot sauce. Have fun with it.
4. You can make the patties ahead of time and refrigerate them before frying. Place parchment paper between layers to avoid sticking.
5. For best results, serve right away while they’re hot and crispy.
Source : https://bellyfull.net/2018/12/29/loaded-mashed-potato-cakes/
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