Loaded Mashed Potato Cakes
- 2 cups cold mashed potatoes
- 1 cup shredded cheese such as cheddar
- 1/2 cup flour
- 6 strips bacon
- 1 medium onion chopped (or 1/4 cup green onion)
- 2 cloves garlic chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
- 2 eggs
- 4 tbsp butter or margarine
Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl
Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy.
Top with green onions, sour cream or ketchup.
*Depending on the consistency of your potatoes, you may need a little bit less flour (or a little bit more). You want the cakes to stick together (and not be too sticky).