Leftover Mashed Potato Cakes
Ingredients
- 3/4 cup chopped bacon
from about 3 slices
- 1 small yellow onion
peeled and minced
- 1 1/4 cups leftover mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup gum-free gluten free flour blend
click thru for details
- 1 teaspoon mustard powder
- 1 tablespoon chopped scallions
- 1 teaspoon garlic salt
or 1/2 teaspoon garlic powder + 1/2 teaspoon salt
- 1 egg
at room temperature, beaten
- 4 tablespoons vegetable oil
for frying
- Sour cream
for serving
- Hot sauce
for serving
- Fresh chopped herbs
parsley, chives, cilantro, for serving
Directions
- 1
In a large, heavy-bottom skillet over medium-high heat, place the bacon and brown, stirring occasionally, until browned and crispy (about 10 minutes).
- 2
Remove the bacon from the skillet, draining as much of the fat drippings as possible, and place on a paper towel-lined plate to finish draining.
- 3
Remove all but about 1 tablespoon of the reserved bacon drippings and set aside to cool (use for another purpose or discard).
- 4
Turn down the heat to medium, add the minced onion and cook, stirring frequently, until translucent and soft (about 10 minutes more). Remove the cooked onions and set them aside to cool.
- 5
In a large bowl, place the leftover mashed potatoes and break them up, so they cover the bottom of the bowl evenly.
- 6
Add the shredded cheese and flour blend, and mix to combine.
- 7
Add the cooked onions and bacon, then the mustard powder, scallions, and garlic salt, and mix to combine.
- 8
Add the egg and mix until moistened and fairly uniform in texture.
- 9
Using a medium ice cream scoop or two large spoons, divide the mixture into 8 or 9 portions, about 3 tablespoons each. Roll each portion into a ball between your palms, and then pat back and forth until you’ve created a patty shape.
- 10
Line a baking sheet with paper towels, place a wire rack on top, and set the baking sheet aside.
- 11
Returning to the original skillet, add about 2 tablespoons of the vegetable oil and place over medium-high heat until the oil shimmers. Place as many of the shaped patties as will fit without any crowding in the hot oil.
- 12
Fry for about 2 minutes or until golden brown on the underside. Flip the patties gently, and let finish frying until golden brown all over.
- 13
Transfer the cooked patties from the pan to the prepared wire rack and baking sheet combo. Allow the cakes to drain briefly. Repeat with the remaining patties, adding the rest of the vegetable oil as necessary.
- 14
Dollop each cake with a bit of sour cream, some hot sauce, and chopped herbs, and serve immediately.
Leftover Mashed Potato Cakes
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About this Recipe
Tired of plain leftover mashed potatoes? Give those humble spuds a glorious second act with these incredible Leftover Mashed Potato Cakes, transforming them into a savory, crispy treat perfect for any meal.
Why These Potato Cakes Work Wonders
The magic here is in the alchemy. We take simple leftover mashed potatoes and infuse them with even more flavor, thanks to crisp bacon bits and sharp cheddar cheese. Frying them to crisp-tender perfection means you get a satisfying crunch on the outside and a fluffy, savory interior that's anything but boring.
You'll find these potato cakes surprisingly easy to make, turning what could be waste into a delightful meal. The addition of aromatic yellow onion, scallions, and a hint of mustard powder elevates the taste, making them far more exciting than their original form. Plus, they use a specific gum-free gluten-free flour blend, making them accessible.
What to expect? Imagine a golden-brown exterior giving way to a warm, cheesy, and deeply savory potato center. The bacon adds a wonderful smoky depth, while the sharp cheddar melts beautifully, tying all the flavors together. They are substantial enough to be a main course alongside a fresh salad, or a fantastic side dish. Each bite offers a harmonious blend of textures and robust flavors that will have you eager for leftover mashed potatoes.
Customization & Variations
Feel free to get creative with your potato cakes! For a vegetarian version, simply omit the bacon and sauté extra minced onion or mushrooms. You could swap the sharp cheddar for another good melting cheese like Gruyère or Monterey Jack. Don't have mustard powder? A pinch of dried dill or a dash of hot sauce in the mix can add another layer of flavor. Instead of scallions, chives or a mix of fresh herbs would also be delicious.
Serving & Context
These Leftover Mashed Potato Cakes are incredibly versatile, perfect for a hearty breakfast, a satisfying lunch, or a comforting dinner. Serve them piping hot with a dollop of cool sour cream, a drizzle of your favorite hot sauce, and a sprinkle of fresh chopped herbs like parsley or chives for a vibrant finish. They make an excellent side to roasted chicken or a perfect centerpiece for a brunch spread.