Potato Cakes, Onion Cheddar and Bacon

By MarieR

If you have leftover mashed potatoes on the weekend after Friday night dinner, these would also be a fantastic addition to a weekend brunch, especially with steak and eggs.

Ingredients

• 2 tbsp olive oil
• 1 small red onion, finely diced
• 3 cloves minced garlic
• 4 cups cold mashed potatoes
• 1 beaten egg
• 4 rounded tablespoons flour
• 1/4 cup chopped green onion
• 2 tbsp chopped parsley (or other favorite herbs)
• 1/2 tsp black pepper
• 6 slices crisp cooked, thick cut smoked bacon, chopped
• 1 cup diced cheddar cheese ) about a 1/2 inch dice or smaller

Details

Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from rockrecipes.com

Preparation

Step 1

The mashed potatoes get blended with some red onion, garlic and green onions as well as some crisp-cooked bacon and diced cheddar which melts to gooey pockets right inside the potato cake. They are then fried to a golden crispy exterior while retaining a creamy, delicious inside. An alternative to frying is to roll them in panko crumbs, and place on a lightly oiled parchment lined baking sheet in a 400 degree F for about 20-25 minutes turning at least once during the baking time.
Direction:

1 beaten egg

In a small saute pan heat over medium heat the olive oil over medium heat.

Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.

Remove from heat and add to all of the remaining ingredients in a large bowl.

Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.

Heat a quarter inch of canola oil in a saute pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.