Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: About 8–10 cakes
Description
These Quick & Easy Stuffed Potato Cakes are crispy on the outside and creamy on the inside, packed with melty cheese, savory bacon (or veggies), and a touch of garlic. Perfect for using up leftover mashed potatoes, these little patties make a cozy appetizer, side dish, or even a light meal. With simple ingredients and big flavor, they’re guaranteed to be a hit with the whole family!
Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup cooked bacon, crumbled (or sautéed vegetables for a vegetarian option)
- ¼ cup green onions, chopped (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup breadcrumbs (for coating)
- Oil for frying (vegetable oil, canola, or avocado oil)
Instructions
- Prepare the Mixture:
In a large mixing bowl, combine the mashed potatoes, shredded cheese, crumbled bacon (or vegetables), green onions (if using), garlic powder, salt, and pepper. Stir until everything is evenly mixed. - Form the Patties:
Scoop out about ¼ cup of the mixture and shape into patties about 2–3 inches wide and ½ inch thick. You should get around 8–10 patties depending on size. - Coat the Patties:
Roll each patty in breadcrumbs until fully coated, gently pressing to help the crumbs stick. - Heat the Oil:
In a large skillet, heat about 2 tablespoons of oil over medium heat. Once hot, add the potato cakes in a single layer (work in batches if needed). - Fry the Potato Cakes:
Fry for about 3–4 minutes per side, or until golden brown and crispy. Add more oil between batches if needed. - Drain and Serve:
Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve warm, garnished with extra green onions, sour cream, or your favorite dipping sauce!
Note
- Mashed Potatoes: Make sure your mashed potatoes are thick and not too creamy for easier shaping. If they’re too soft, add a little flour or extra breadcrumbs to the mixture.
- Cheese Options: Sharp cheddar gives a bold flavor, mozzarella makes them super gooey, and pepper jack adds a little heat!
- Vegetarian Version: Swap out the bacon for sautéed mushrooms, spinach, corn, or peppers for a veggie-packed option.
- Freezing Instructions: Freeze the uncooked patties in a single layer on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the fry time.
- Baking Option: To bake instead of frying, preheat oven to 400°F (200°C), place patties on a greased baking sheet, spray tops lightly with oil, and bake for 15–20 minutes, flipping halfway.
Quick & Easy Stuffed Potato Cakes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 8–10 cakes 1x
Description
These Quick & Easy Stuffed Potato Cakes are crispy on the outside and creamy on the inside, packed with melty cheese, savory bacon (or veggies), and a touch of garlic. Perfect for using up leftover mashed potatoes, these little patties make a cozy appetizer, side dish, or even a light meal. With simple ingredients and big flavor, they’re guaranteed to be a hit with the whole family!
Ingredients
-
2 cups mashed potatoes (leftover or freshly made)
-
1 cup shredded cheese (cheddar, mozzarella, or your choice)
-
½ cup cooked bacon, crumbled (or sautéed vegetables for a vegetarian option)
-
¼ cup green onions, chopped (optional)
-
1 teaspoon garlic powder
-
Salt and pepper, to taste
-
1 cup breadcrumbs (for coating)
-
Oil for frying (vegetable oil, canola, or avocado oil)
Instructions
-
Prepare the Mixture:
In a large mixing bowl, combine the mashed potatoes, shredded cheese, crumbled bacon (or vegetables), green onions (if using), garlic powder, salt, and pepper. Stir until everything is evenly mixed. -
Form the Patties:
Scoop out about ¼ cup of the mixture and shape into patties about 2–3 inches wide and ½ inch thick. You should get around 8–10 patties depending on size. -
Coat the Patties:
Roll each patty in breadcrumbs until fully coated, gently pressing to help the crumbs stick. -
Heat the Oil:
In a large skillet, heat about 2 tablespoons of oil over medium heat. Once hot, add the potato cakes in a single layer (work in batches if needed). -
Fry the Potato Cakes:
Fry for about 3–4 minutes per side, or until golden brown and crispy. Add more oil between batches if needed.
-
Drain and Serve:
Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve warm, garnished with extra green onions, sour cream, or your favorite dipping sauce!
Notes
-
Mashed Potatoes: Make sure your mashed potatoes are thick and not too creamy for easier shaping. If they’re too soft, add a little flour or extra breadcrumbs to the mixture.
-
Cheese Options: Sharp cheddar gives a bold flavor, mozzarella makes them super gooey, and pepper jack adds a little heat!
-
Vegetarian Version: Swap out the bacon for sautéed mushrooms, spinach, corn, or peppers for a veggie-packed option.
-
Freezing Instructions: Freeze the uncooked patties in a single layer on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the fry time.
-
Baking Option: To bake instead of frying, preheat oven to 400°F (200°C), place patties on a greased baking sheet, spray tops lightly with oil, and bake for 15–20 minutes, flipping halfway.