Save Loaded Mashed Potato Cakes turn leftover mashed potatoes into crispy golden patties packed with cheese, bacon, and green onions. These savory bites are my go-to when I want comfort without much fuss, and they always vanish fast whether served as an appetizer or side. They have all the flavors of a loaded baked potato but with the bonus of a crunchy crust.
I first made these after a Thanksgiving feast with extra mash and my family liked them so much that now we purposely make extra potatoes just to ensure we get to enjoy this version the next day. The blend of creamy and crisp textures makes these hard to resist.
Ingredients
- Cold mashed potatoes: Essential for texture as warm mash will be too soft to shape. Use Yukon Gold or russet for best results
- Shredded cheddar cheese: Brings rich sharp flavor and melting pockets inside the cakes. Opt for a block and grate it fresh for melty results
- Cooked bacon crumbled: Gives smoky savory notes throughout. For vegetarian use sautéed mushrooms or a bit of sun-dried tomato
- Chopped green onions: Bright fresh accent and bit of bite. Choose firm stems with no wilting
- Large egg: Helps bind everything together for cakes that hold their shape
- All-purpose flour: Adds structure. Keep it light for soft interiors
- Garlic powder: Lifts the flavor with subtle warmth
- Black pepper: Balances out the richness. Use freshly ground for more punch
- Salt: Season to taste. Start light if your mashed potatoes were already salted
- Panko breadcrumbs: Provide ultra crispy exterior. Regular breadcrumbs work but panko stay crunchier
- Unsalted butter and vegetable oil: Frying duo for golden even browning. Use fresh oil and real butter for superior flavor
Instructions
- Mix the Base:
- In a large bowl thoroughly combine the cold mashed potatoes, cheddar cheese, bacon, green onions, egg, flour, garlic powder, black pepper, and salt. Stir until you can see the mixture is evenly speckled and able to hold together when pressed
- Shape the Patties:
- Divide the mixture into eight equal portions. Shape each into a round patty about three quarters of an inch thick. The cakes should feel firm not sticky. If too loose add a tiny sprinkle of flour
- Bread the Cakes:
- Pour the panko breadcrumbs onto a plate. Press each cake into the breadcrumbs coating both sides and the edges. Patting gently ensures the panko sticks and builds the signature crunch
- Heat the Pan:
- Place butter and oil together in a large skillet over medium heat. Wait until the butter's foam subsides and the surface shimmers. Test with a breadcrumb for an instant sizzle
- Fry to Golden Perfection:
- Lay the cakes gently into the skillet leaving space in between. Cook for three to four minutes per side. Only flip once the crust is well browned. Use a spatula to turn them gently. Fry in two batches if needed
- Drain and Garnish:
- Lift each cake onto a paper towel lined plate to drain. Repeat if needed with any leftover mixture. Serve while hot with extra green onions or a dollop of sour cream for extra decadence
Save Cheese is my favorite addition because it creates these tempting molten pockets in every bite. My kids love adding extra cheese and have fun topping their cakes with sour cream after dinner. One of my happiest memories is cooking these with my daughter as she took charge of the frying step and felt so proud.
Storage Tips
Let leftover cakes cool completely then layer them in an airtight container with parchment between each one. Store in the refrigerator for up to three days. For longer storage freeze in a single layer until solid then move to a zip top bag. They reheat best in a skillet or toaster oven to bring back that crispy crust never just microwave or they will taste bland and soggy.
Ingredient Substitutions
Try Gruyère, Monterey Jack, or mozzarella if you want to switch up the cheese. For a smokier twist add a pinch of smoked paprika. Sun dried tomatoes or caramelized onions work beautifully in place of bacon for a vegetarian version. If gluten is a concern swap in gluten free flour and breadcrumbs.
Serving Suggestions
Serve these as a party appetizer with a side of sour cream or ranch. Pair with eggs and fruit for a hearty brunch. They also make a fantastic side dish for roast chicken or steak. I love them nestled in a breakfast sandwich with a fried egg on top.
Cultural and Historical Roots
Mashed potato cakes hail from a long tradition of resourceful home cooks who never let leftovers go to waste. Variations can be found in Irish, Scottish, and American kitchens. With each family, the recipe takes on new life be it with bacon, spring onions, or a dash of local spice. My grandmother used to crisp up leftovers in a cast iron pan on chilly mornings for a comforting start to the day.
Save Enjoy these loaded mashed potato cakes for any occasion, as a tasty snack or with your favorite meal. They're sure to become a family favorite.
Recipe FAQ
- → Can I make these potato cakes vegetarian?
Yes. Substitute bacon with sautéed mushrooms or sun-dried tomatoes for a vegetarian-friendly option.
- → What kind of cheese works best?
Cheddar is classic, but Gruyère or mozzarella can add different flavors and textures.
- → How do I keep the cakes crispy?
Fry in hot oil and butter until golden brown. Reheat in a skillet or oven for best crispiness.
- → Can I prepare these ahead of time?
Yes, shape and refrigerate the patties before frying, or cook and reheat as needed.
- → Are gluten-free options available?
Use gluten-free flour and breadcrumbs to make the cakes suitable for gluten sensitivities.
- → What toppings go well with potato cakes?
Try extra green onions, sour cream, chopped chives, or a pinch of smoked paprika for added flavor.