Transform your leftovers into a crowd-pleasing treat with Leftover Mashed Potato Cheese Bacon Cakes, crispy, golden patties packed with savory bacon and melted cheddar. These Potato Cakes combine creamy mashed potatoes with a crunchy exterior, ready in just 25 minutes, making them perfect for snacks, appetizers, or sides. Whether it’s post-holiday leftovers or a weeknight meal, Leftover Mashed Potato Cheese Bacon Cakes deliver comfort and flavor. Let’s get cooking!
Ingredients for Leftover Mashed Potato Cheese Bacon Cakes
Here’s what you’ll need for Leftover Mashed Potato Cheese Bacon Cakes (makes 8–10 cakes, serves 4):
- 2 cups (500g) leftover mashed potatoes
- ½ cup (60g) shredded cheddar cheese
- ½ cup (50g) cooked bacon, crumbled
- ¼ cup (25g) green onions, chopped
- ¼ cup (30g) all-purpose flour
- 1 large egg
- ½ tsp (2g) salt
- ¼ tsp (0.5g) black pepper
- ½ tsp (2g) garlic powder
- ½ tsp (2g) paprika
- ½ cup (60g) breadcrumbs
- 3–4 tbsp (45–60ml) olive oil, for frying
Equipment
- Large mixing bowl
- Large skillet
- Shallow dish
- Spatula
- Paper towels
Ingredient Tips
- Mashed Potatoes: Cold leftovers work best for firm patties in Potato Cakes.
- Bacon: Cook until crispy; use pre-cooked bacon to save time.
- Cheese: Sharp cheddar for bold flavor; mozzarella or parmesan are great swaps.
- Breadcrumbs: Panko for extra crunch; gluten-free breadcrumbs for dietary needs.
- Green Onions: Substitute with chives or omit for a milder flavor.
Directions
Let’s create these savory Potato Cakes!
Mix the Patty Base
- In a large bowl, I combine 2 cups mashed potatoes, ½ cup cheddar cheese, ½ cup crumbled bacon, ¼ cup green onions, ¼ cup flour, 1 egg, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper.
- I mix until well blended.
Form the Patties
- I shape the mixture into 8–10 patties, about 2–3 inches in diameter, using my hands.
- If sticky, I lightly flour my hands or chill the mixture for 15 minutes.
Coat the Patties
- In a shallow dish, I spread ½ cup breadcrumbs.
- I coat each patty evenly, pressing gently to adhere.
Fry the Patties
- I heat 3–4 tbsp olive oil in a large skillet over medium heat.
- I fry the patties for 3–4 minutes per side until golden and crispy, working in batches to avoid overcrowding.
- I drain on paper towels.
Serve
- I serve the Leftover Mashed Potato Cheese Bacon Cakes warm, enjoying their crispy, cheesy goodness with a favorite dip or side.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (2–3 cakes per serving)
- Calories: ~220 kcal per serving (2 cakes)
- Macros per Serving: 20g carbs, 8g protein, 12g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations
- Vegetarian Swap: Replace bacon with sautéed mushrooms or spinach for vegetarian Leftover Mashed Potato Cheese Bacon Cakes.
- Spicy Kick: Add ¼ tsp chili flakes or hot sauce, inspired by Layla Cooks’ Ground Beef and Broccoli.
- Cheese Swap: Use mozzarella or gouda for a different melt.
- Baked Option: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, for less oil.
- Herb Boost: Add 1 tbsp fresh dill or parsley for extra freshness.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a light contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing drink.
- Enjoy with Layla Cooks’ Coconut Cooler for a summery vibe.
Storage
I store cooked Leftover Mashed Potato Cheese Bacon Cakes in an airtight container in the refrigerator for up to 3 days. For meal prep, I form patties and refrigerate them raw for up to 2 days, frying fresh. To freeze, I place uncooked patties on a tray, freeze until solid, then store in a freezer bag for up to 2 months; fry from frozen, adding 1–2 minutes per side. I reheat cooked cakes in a 350°F (175°C) oven for 8–10 minutes or microwave for 30–60 seconds.
Serving Tips
- Presentation: Stack cakes on a platter with a sprinkle of green onions or a dip like sour cream.
- Garnish: Top with a dollop of ranch or a drizzle of hot sauce.
- Pairing: Serve with Layla Cooks’ Grilled Lemon Herb Chicken or a fried egg for brunch.
- Portion Size: 2–3 cakes per serving as a side; 4 for a main dish.
- Occasions: Perfect for casual dinners, game nights, or holiday leftover meals with Leftover Mashed Potato Cheese Bacon Cakes.
FAQs
Can I use fresh mashed potatoes?
Yes, but cool them first; cold potatoes hold shape better for patties.
What if I don’t have bacon?
Swap with ham, sausage, or sautéed vegetables like mushrooms for a vegetarian option.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway, for a lighter version.
How do I keep patties from falling apart?
Chill the mixture for 15 minutes and avoid overmixing; add more flour if too wet.
Can I freeze these cakes?
Yes, freeze uncooked patties for up to 2 months; fry from frozen, adding 1–2 minutes per side.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Leftover Mashed Potato Cheese Bacon Cakes are a delicious, budget-friendly way to transform leftovers into a crispy, savory treat. Versatile and easy to customize, they’re perfect for any meal or occasion. Try Leftover Mashed Potato Cheese Bacon Cakes and elevate your leftovers today!
Leftover Mashed Potato Cheese Bacon Cakes
Ingredients
- 2 cups 500g leftover mashed potatoes
- ½ cup 60g shredded cheddar cheese
- ½ cup 50g cooked bacon, crumbled
- ¼ cup 25g green onions, chopped
- ¼ cup 30g all-purpose flour
- 1 large egg
- ½ tsp 2g salt
- ¼ tsp 0.5g black pepper
- ½ tsp 2g garlic powder
- ½ tsp 2g paprika
- ½ cup 60g breadcrumbs
- 3 –4 tbsp 45–60ml olive oil, for frying
Instructions
Mix the Patty Base
- In a large bowl, I combine 2 cups mashed potatoes, ½ cup cheddar cheese, ½ cup crumbled bacon, ¼ cup green onions, ¼ cup flour, 1 egg, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. I mix until well blended.
Form the Patties
- I shape the mixture into 8–10 patties, about 2–3 inches in diameter, using my hands. If sticky, I lightly flour my hands or chill the mixture for 15 minutes.
Coat the Patties
- In a shallow dish, I spread ½ cup breadcrumbs. I coat each patty evenly, pressing gently to adhere.
Fry the Patties
- I heat 3–4 tbsp olive oil in a large skillet over medium heat. I fry the patties for 3–4 minutes per side until golden and crispy, working in batches to avoid overcrowding. I drain on paper towels.
Serve
- I serve the Leftover Mashed Potato Cheese Bacon Cakes warm, enjoying their crispy, cheesy goodness with a favorite dip or side.
Notes
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