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These crispy potato cakes transform leftover mashed potatoes into a gourmet treat that my family requests weekly. The golden-brown exterior gives way to a creamy, cheese-filled center that makes them irresistible as a side dish or main course.
I first made these potato cakes when trying to reinvent some leftover mashed potatoes from Sunday dinner. What started as a quick kitchen experiment has become one of our most requested family meals, especially on busy weeknights.
Ingredients
- Mashed potatoes: Use cold leftovers for easier handling
- Shredded cheese: Melts perfectly inside creating pockets of gooey goodness
- Cooked bacon: Adds a smoky flavor that complements the potatoes beautifully
- Green onions: Provide a fresh pop of color and mild onion flavor
- Garlic powder: Infuses the mixture with aromatic depth without overpowering
- Salt and pepper: Essential for bringing out the flavors
- Breadcrumbs: Create that irresistible crispy exterior worth every bite
- Oil for frying: Gives them that golden restaurant-quality finish
Step-by-Step Instructions
- Prepare the mixture:
- Combine your cold mashed potatoes with shredded cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper in a large mixing bowl. Use a wooden spoon to mix everything thoroughly, making sure the ingredients are evenly distributed. The mixture should be firm enough to hold its shape when formed into patties.
- Form the patties:
- Scoop about 1/4 cup of the potato mixture and shape it into a round patty approximately 2-3 inches in diameter and about 1/2 inch thick. Press the mixture firmly between your palms to ensure it holds together. If the mixture feels too sticky, refrigerate it for 15-20 minutes to firm up.
- Coat with breadcrumbs:
- Pour breadcrumbs onto a shallow plate. Gently place each potato cake onto the breadcrumbs, pressing lightly to coat one side, then flip and coat the other side. For extra crispiness, make sure the entire surface is covered with breadcrumbs.
- Fry to golden perfection:
- Heat about 1/4 inch of oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the potato cakes in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side until they develop a deep golden-brown color and a crispy exterior.
- Rest and serve:
- Transfer the fried potato cakes to a paper towel-lined plate to absorb excess oil. Let them rest for 2 minutes before serving to allow the cheese inside to set slightly. Serve while still warm for the best flavor and texture.
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The secret to these potato cakes lies in the quality of your mashed potatoes. I learned that potatoes mashed with butter and a splash of milk create the perfect consistency for forming patties that hold together during frying. My grandmother taught me this technique, and it reminds me of Sunday dinners at her house when she would transform leftovers into these magical little cakes.
Make-Ahead Options
These potato cakes can be fully prepared and shaped up to 24 hours before cooking. Simply place the formed patties on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until ready to coat and fry. This makes them perfect for entertaining or preparing components ahead for a quick weeknight meal. The chilling time actually helps them hold their shape better during cooking.
Vegetarian Variations
Skip the bacon and create equally delicious vegetarian versions by incorporating sautéed mushrooms, spinach, or roasted red peppers. I particularly love adding caramelized onions with a bit of fresh thyme for an elegant twist. You can also experiment with different cheese combinations—smoked gouda and gruyere create a sophisticated flavor profile that pairs wonderfully with a simple green salad for a complete meat-free meal.
Serving Suggestions
These versatile potato cakes shine in multiple settings. Serve them as an impressive appetizer topped with a dollop of sour cream and fresh chives. For breakfast, top with a fried egg and let the runny yolk create a luxurious sauce. As a dinner side, they complement nearly any protein from roasted chicken to grilled steak. My family loves them alongside a simple green salad for a satisfying weeknight meal that feels special.
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Serve these potato cakes warm and enjoy their perfect balance of crispy exterior and creamy center!
Frequently Asked Questions
- → Can I make these potato cakes ahead of time?
Yes! You can prepare the potato cake mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator, then coat with breadcrumbs just before frying. You can also fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a skillet or oven at 350°F until hot and crispy.
- → What can I use instead of breadcrumbs for coating?
Several alternatives work well: crushed cornflakes, panko, crushed crackers, or even cornmeal will provide a nice crispy exterior. For a gluten-free option, try almond flour, gluten-free breadcrumbs, or crushed rice cereal.
- → Can these potato cakes be baked instead of fried?
Absolutely! To bake, preheat your oven to 425°F, place the breaded potato cakes on a parchment-lined baking sheet, spray or brush with oil, and bake for 15-20 minutes, flipping halfway through until golden brown on both sides.
- → What are good dipping sauces for stuffed potato cakes?
These potato cakes pair wonderfully with sour cream, ranch dressing, sriracha mayo, garlic aioli, or a simple herb yogurt sauce. For something tangy, try applesauce or a quick mix of ketchup and hot sauce.
- → How can I make these potato cakes vegetarian?
Simply substitute the bacon with sautéed vegetables like bell peppers, mushrooms, corn, or spinach. You can also add plant-based protein like crumbled tempeh or black beans for extra substance. The cheese can be kept or replaced with a dairy-free alternative.
- → What types of potatoes work best for this dish?
Starchy varieties like Russet or Yukon Gold make excellent mashed potatoes for these cakes. If using leftover mashed potatoes that are very soft, you might need to add a bit more breadcrumbs to the mixture to help the patties hold their shape better.