These Loaded Potato Cakes are a kicked-up version of an old Southern favorite. They can be prepared with or without the bacon, cheddar and chives, if you prefer the old school version but, who would want to? Filled with cheddar cheese, smoky bacon and the perfect seasoning blend they’re then coated in a surprise crunchy coating that takes them over-the-top.
Loaded Potato Cakes are an Unforgettable Side Dish Option
Being inherently frugal, I love being able to transform ingredients into something spectacular for another meal. While leftover potatoes are a rarity any amount of leftover potatoes can be transformed into something new.Potato cakes are always a delicious alternative and they never disappoint. This updated version is how I prepare potato cakes for my family, who never turn down the bacon and cheese combo. It’s a fantastic way to stretch leftovers, and create a completely different tasting dish, too. The mashed potatoes you start with must be cold and not too thin. I made these potato cakes using leftover Swiss Cheese Mashed Potatoes turning leftovers into a real supper-time treat.
Who Doesn’t Love Potatoes?
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Helpful Kitchen Items:
Loaded Potato Cakes
- 3 cup cold mashed potatoes
- 1/3 cup whipped cream cheese
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- 1 1/4 cup finely shredded colby-jack or cheddar cheese
- 6 slices bacon cooked and crumbled
- 3 Tbsp fresh chives finely chopped
- 2 cup finely crushed plain or Ranch flavored potato chips [more if needed]
- vegetable oil and butter for frying
- sour cream
- In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.
- Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]
- To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.
- Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.
- Remove to a platter and keep warm while frying all of the potato cakes. Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon.