Loaded Mashed Potato Cakes

We Love These Mashed Potato Cakes (and so will you!)

• Transform leftover mashed potatoes into fried potato patties with a few extra ingredients and seasonings.
• Mashed potato cakes are budget friendly, and kids love ’em.
• Mix and match the cheese and other add-ins to create new flavors and use up your leftovers.
• Fry them up in bacon grease and top with a runny fried egg for a great breakfast (or use them as a base for eggs benedict).
• These potato cakes can be served alone as a light dinner or as a side dish to meat or chicken.

Ingredients for Mashed Potato Cakes

Mashed Potatoes – Use leftover mashed potatoes if you have some or use instant mashed potatoes (or pre-made) if you don’t have any. Even cauliflower mashed potatoes can be used for a low-carb recipe.

Cheese – Experiment with different types of cheese, such as cheddar, parmesan cheese, Mexican blend, or pizza mozzarella.

Bacon – Bacon and mashed potatoes go hand in hand. Bacon can be oven baked or use real bacon bits.

Leftovers – As a variation, you can add leftovers like chopped chicken or turkey, leftover roasted veggies, etc.

Seasonings – Green onions are a favorite, add in other fresh herbs if you have them.

How to Make Mashed Potato Cakes

1. Fry bacon until crispy. Cook onion and garlic in the bacon grease (per recipe below).
2. Add the remaining ingredients and form into potato cakes.
3. Pan fry in bacon fat or butter until golden brown on both sides.

Serve hot with extra green onions, sour cream, or ketchup.

Leftovers & Reheating

• Keep leftover mashed potato pancakes in a sealed container in the refrigerator for up to 5 days.
• Reheat them in the microwave, oven, or air fryer until heated through.
• Mashed potato cakes made in batches can be chilled and frozen for up to 6 weeks in zippered bags. Simply crisp them up on the stovetop or in the air fryer!