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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.