Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes are the kind of comfort food you can pull together on a weeknight without breaking a sweat. They take what you already have in the fridge – a bowl of leftover mashed potatoes, a few slices of bacon, some cheese – and turn it into something crisp, savory, and seriously satisfying. Think golden edges, soft centers, a little onion bite, and that familiar potato warmth. If you’ve ever wondered what to do with leftover mash, this is it. Simple, homey, and yes, loaded.

Makes about 10 to 12 cakes, depending on size.

• 4 cups cold mashed potatoes (leftovers work best)
• 1 large egg
• 3/4 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled (about 1/2 cup)
• 3 tablespoons finely sliced green onions or chives
• 1/2 cup all-purpose flour, plus more for dusting
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 2 to 3 tablespoons neutral oil (canola, avocado) for pan-frying
• 1 tablespoon butter, optional, for extra browning
• For serving: sour cream or Greek yogurt, extra chives, hot sauce if you like

Optional add-ins if you’ve got them: a handful of corn kernels, finely diced bell pepper, or a spoonful of minced jalapeño for a little zip.

1. Start with cold mash. Cold mashed potatoes hold their shape better. If yours are fresh and warm, chill them for 20 to 30 minutes in the fridge. A little patience here pays off with crisp edges later.
2. Mix the base. In a large bowl, add the mashed potatoes, egg, cheddar, bacon, green onions, flour, garlic powder, smoked paprika, salt, and pepper. Stir with a sturdy spoon until everything is evenly combined. The mixture should be thick and scoopable. If it feels sticky or too soft, sprinkle in another tablespoon or two of flour.
3. Shape the cakes. Dust your hands and a plate with a bit of flour. Scoop about 1/4 cup of the mixture and form a patty about 1/2 inch thick. Set on the floured plate. Repeat until all the mixture is used. A little unevenness is fine. These are rustic and homestyle.
4. Quick chill. Slide the plate into the fridge for 10 to 15 minutes. This short rest helps them firm up so they don’t spread in the pan.
5. Heat the skillet. Set a large nonstick or well-seasoned cast iron skillet over medium heat. Add 1 tablespoon oil and a dab of butter if using. When the oil shimmers, you’re ready.
6. Pan-fry in batches. Gently place several potato cakes in the skillet, leaving a little space around each one. Don’t crowd the pan. Cook 3 to 4 minutes per side, until deeply golden and crisp. Adjust the heat as needed so they don’t scorch. Transfer finished cakes to a wire rack or paper towel-lined plate, and keep warm in a low oven if you like.
7. Repeat. Add more oil as needed and finish cooking the rest. The last ones always seem to disappear while you’re still at the stove. Completely normal.
8. Serve. Top with a dollop of sour cream or Greek yogurt, a sprinkle of chives, and a few drops of hot sauce. Plate them alongside a simple green salad or a fried egg if you’re going the brunch route.

• Prep time: 15 minutes
• Chill time: 10 to 15 minutes
• Cook time: 12 to 16 minutes total, in batches
• Total time: about 40 to 45 minutes

Note: If your mashed potatoes are already cold and firm, you can shorten the chill time or skip it, though it does help with neat edges.

Approximate per serving, 2 cakes (will vary based on your mashed potatoes and exact sizes):

• Calories: ~310
• Carbohydrates: ~32 g
• Protein: ~10 g
• Fat: ~15 g
• Fiber: ~3 g
• Sodium: ~520 mg

If your leftover mashed potatoes are very buttery or creamy, count on a bit more fat and calories. Using Greek yogurt for dipping keeps things a little lighter than sour cream, and you can always cut the bacon in half if you prefer.

Yes, and it works well. Preheat the oven to 425°F. Line a sheet pan with parchment and brush or spray it lightly with oil. Set the shaped potato cakes on the pan, brush the tops with a bit more oil, and bake 12 to 15 minutes. Flip and bake another 8 to 10 minutes, until nicely golden. They won’t be quite as shatter-crisp as pan-fried, but they still turn out lovely and even a touch lighter.

• Gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Make sure your mashed potatoes and bacon are GF-friendly.
• Dairy-free: Skip the cheese or use a dairy-free shredded cheese that melts well. Ensure your mashed potatoes were made with dairy-free milk and oil or vegan butter. For serving, use dairy-free yogurt or a favorite DF dip.

Tip: If going both gluten-free and dairy-free, the mixture can feel a touch softer. A tablespoon of cornstarch or extra green onions can help with structure and flavor.

You have options:

• Before cooking: Shape the cakes and place them on a parchment-lined sheet. Freeze until firm, then transfer to a freezer bag. Cook from frozen in a lightly oiled skillet over medium-low heat, 5 to 6 minutes per side, adding a few extra minutes as needed.
• After cooking: Let the cakes cool, then freeze on a sheet pan and bag them up. Reheat in a 375°F oven for 10 to 12 minutes until hot and crisp again. A quick turn under the broiler revives the edges nicely.

Fridge storage: Keep leftovers in an airtight container up to 3 days. Reheat in a skillet with a touch of oil over medium heat or in the oven at 375°F for 8 to 10 minutes.

A few final tips from one home cook to another. Cold mashed potatoes are your best friend here. Don’t rush the pan – moderate heat makes sure the centers warm through as the edges crisp. And if you like a little extra oomph, add a pinch of cayenne or a splash of hot sauce to the mix. It’s your kitchen. Make the Loaded Mashed Potato Cakes the way you like to eat them.