Leftover Mashed Potato Cheese & Bacon Cakes
This might be called "Leftover Mashed Potato" cakes but most of the time, I will make mashed potatoes especially to make these! Great for breakfast, lunch OR dinner! I made these with bacon but they're also lovely with canned tuna (drained of oil) or even diced cooked chicken or any other protein.
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 - 2 1/2 cups mashed potato (, cold)
- 1 large egg or 2 small eggs
- 1/3 cup plain flour
- 1 cup grated melting cheese
- 8 oz / 250g bacon (, diced)
- 1/2 cup scallions/shallots (, thinly sliced)
- 1/4 tsp salt
- 2 cups panko breadcrumbs OR 3/4 cup plain flour
- 4 to 6 tbsp oil ((any cooking oil))
- Pepper
Instructions
- 1
Mix together the Potato Cake ingredients in a bowl until just combined.
- 2
Spread the panko or flour out on a large plate or baking tray (to fit 6 patties).
- 3
Measure out 1/4 cup level amount of potato mixture OR a slightly heaped ice cream scooper (this is what I use because using the lever, it pops out easily) and drop onto panko/flour. Repeat to fill plate / baking tray (don't crowd, difficult to handle).
- 4
Use an egg flip (or base of cup) to pat it down to 1.5cm/2/3" thick patties, then flip and pat to coat the other side with panko/flour. Set aside and repeat with remaining potato mixture.
- 5
Heat 1/2 the oil in a large skillet over medium high heat. Cook 6 patties at a time until golden brown on each side - around 2 minutes, then flip and cook the other side.
- 6
Remove onto a paper towel lined baking tray. Cook remaining patties.
- 7
Serve hot!