Loaded Potato Cakes

These Loaded Potato Cakes are a kicked-up version of an old Southern favorite. They’re filled with cheddar cheese, smoky bacon and the perfect seasoning blend and coated in a surprise crunchy coating that takes them over-the-top.

Loaded Potato Cakes are a Spud Loving 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.

Helpful Tips for Making Potato Cakes

• 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.
• They can be prepared with or without the bacon, cheddar and chives, if you prefer the old school version, but who would want to?
• Feel free to sub out turkey bacon, light cheese and butter to lighten them up just a smidge.
• I love them probably more than I should, in pretty much any form. So does my family.
• Dishes like make ahead Baked Garlic Herb Mashed Potatoes and cheesy Potato Puffs Recipe from Food Network, always satisfy.

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Loaded Potato Cakes

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Side Dish

Cuisine: American

Keyword: loaded-potato-cakes

Servings: 8 servings

Calories: 404kcal

Author: Melissa Sperka

Ingredients

• 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

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Instructions

• 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.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 34g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 536mg | Potassium: 703mg | Fiber: 3g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 23mg | Calcium: 164mg | Iron: 1mg

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