Potato Cakes

Crispy potato cakes made with mashed potatoes, cheddar cheese, bacon, and green onions. These pan-fried potato patties are golden on the outside and soft on the inside, offering a quick and easy way to use leftover mashed potatoes. Perfect for breakfast, brunch, side dishes, appetizers, and comfort food recipes, they pair well with sour cream or your favorite dipping sauces. A budget-friendly homemade recipe that is simple, flavorful, and ideal for family meals or quick snacks.

Ingredients

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2½ cups prepared mashed potatoes
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon, chopped (about 6 slices)
• ⅓ cup green onions, thinly sliced
• 1 egg

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Instructions

1. In a small bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper until well combined. Set aside.
2. In a large bowl, add the mashed potatoes, flour mixture, cheddar cheese, chopped bacon, green onions, and egg. Mix until fully combined and a thick dough forms.
3. Heat a 12-inch skillet over medium heat and lightly coat with cooking spray or oil.
4. Scoop about ¼ cup of the mixture and shape it into a round patty, about 3 inches wide and ½ inch thick.
5. Cook the potato cakes in batches of 3–4, depending on pan size, for 4–5 minutes per side or until golden brown and crisp on the outside.
6. Add more cooking spray as needed between batches.
7. Serve warm with your favorite toppings.

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Why You’ll Love This Recipe

These potato cakes are crispy on the outside, soft and cheesy on the inside, and loaded with savory flavors from bacon, cheddar, and green onions. They are quick to prepare, budget-friendly, and a great way to use leftover mashed potatoes.

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Tips

• Use cold mashed potatoes for easier shaping.
• Don’t overcrowd the pan to ensure even browning.
• Press the cakes lightly with a spatula for a crispier crust.
• Add a small splash of milk if the mixture feels too dry.

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Variations and Substitutions

• Swap cheddar cheese with mozzarella, Monterey Jack, or pepper jack.
• Replace bacon with ham or cooked sausage.
• Add chopped jalapeños for a spicy version.
• Mix in corn, peas, or grated zucchini for extra vegetables.
• Use gluten-free flour if needed.

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FAQs

Can I make these ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours before cooking.

Can I freeze potato cakes?
Yes, freeze them after cooking. Reheat in a skillet or oven for best texture.

Why are my potato cakes falling apart?
The mixture may be too wet—add a little more flour or chill it before shaping.

Can I bake instead of frying?
Yes, bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.

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Serving Suggestions

Serve these potato cakes warm with sour cream, extra green onions, or a dollop of Greek yogurt. They also pair well with eggs for breakfast, alongside soups or salads, or as a side dish for dinner. Perfect for brunch, family meals, or quick snack plates.