Mashed Potato Cakes with Bacon (Print Version)
Crispy potato cakes with bacon and cheddar, finished with sour cream and chives for a comforting bite.
# Ingredients:
→ Potato Cakes
01 -
5 slices bacon, finely diced
02 -
2 tablespoons unsalted butter
03 -
1/2 cup diced sweet onion
04 -
1/2 cup diced celery
05 -
2 cloves garlic, minced
06 -
1 1/4 cups cold mashed potatoes
07 -
1 cup shredded sharp cheddar cheese
08 -
1/4 cup all-purpose flour
09 -
1 large egg, beaten
10 -
1 teaspoon Dijon or yellow mustard
11 -
1/4 teaspoon ground black pepper
12 -
Hot sauce, to taste
13 -
2 tablespoons neutral oil (such as vegetable or avocado oil)
→ For Serving
14 -
Sour cream
15 -
Fresh chives, minced
16 -
Reserved crispy bacon
# Steps:
01 -
Cook finely diced bacon in a skillet over medium-high heat until browned and crispy. Transfer the bacon to a large mixing bowl, reserving a portion for garnish.
02 -
In the same skillet, melt butter over medium heat. Add diced sweet onion and celery; cook for 5 minutes or until softened. Add minced garlic and cook for 20 seconds until fragrant. Transfer mixture to the bowl with cooked bacon.
03 -
Add mashed potatoes, shredded cheddar, flour, beaten egg, mustard, black pepper, and desired amount of hot sauce to the bowl. Mix thoroughly until combined.
04 -
Form the mixture into 8 uniform patties, each 1/2 to 3/4 inch thick. Place on a lightly greased plate, cover, and refrigerate for 20–30 minutes to firm.
05 -
Heat neutral oil in a skillet over medium heat. Fry patties in batches for 2–3 minutes per side, turning once, until golden and crisp. Transfer to a serving plate.
06 -
Top each potato cake with a spoonful of sour cream, a sprinkle of fresh minced chives, and reserved crispy bacon. Serve immediately while hot.
# Notes:
01 -
It is essential to use cold, leftover mashed potatoes for best texture and to prevent the cakes from falling apart while frying.