Loaded Mashed Potato Cakes
Ingredients
- 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
Instructions
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
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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).
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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).
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Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
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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.
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Fry for about 3 minutes on each side, until they are lightly golden brown.
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For best results, serve immediately, while hot and crispy.
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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).
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