Cheesy Bacon Potato Cakes

By michellecresta

These cheesy bacon potato cakes are a simple yet delicious way of reusing leftover mashed potatoes – zero wasted food for the win. The mashed pos are rolled into balls with sautéed onions and garlic, bacon and cheese, dipped in flour, flattened, and then fried. They’re perfect as dinner side dishes or for weekend brunches. Barry of Rock Recipes came up with this fantastic recipe.

Notes
These, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.
Bacon Cheddar and Onion Potato Cakes

Ingredients

• 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

Adapted from rockrecipes.com

Preparation

Step 1

Instructions

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.
Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
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.
Note: these, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.