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
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2 cups mashed potatoes (leftover or freshly made)
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1 cup shredded cheese (cheddar, mozzarella, or your choice)
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½ cup cooked bacon, crumbled (or sautéed vegetables for a vegetarian option)
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¼ cup green onions, chopped (optional)
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1 teaspoon garlic powder
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Salt and pepper, to taste
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1 cup breadcrumbs (for coating)
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Oil for frying (vegetable oil, canola, or avocado oil)
Instructions
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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.
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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
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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.
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Cheese Options: Sharp cheddar gives a bold flavor, mozzarella makes them super gooey, and pepper jack adds a little heat!
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Vegetarian Version: Swap out the bacon for sautéed mushrooms, spinach, corn, or peppers for a veggie-packed option.
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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.
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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.