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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Helpful Kitchen Items:
Loaded Potato Cakes
- 3 cup cold mashed potatoes
- ⅓ cup whipped cream cheese
- 2 large eggs beaten
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon baking powder
- 1 ¼ cup finely shredded colby-jack or cheddar cheese
- 6 slices bacon cooked and crumbled
- 3 tablespoon 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 tablespoon 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 tablespoon 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.