We’ve made these potato cakes twice now, and the second time it was for breakfast after having mashed potatoes for dinner the night before, because we just couldn’t wait to eat them. My inner kid comes out because I love playing with food, and mom always told me not to put my hands in my mashed potatoes but now I can, so there!
It’s important to know that leftover mashed potatoes are the best for this, because they are cold from the refrigerator. The first time I made these I was so excited to try them I used freshly made mashed potatoes and that was a mess! Cold potatoes don’t stick and are able to be shaped much easier. Not that it wasn’t fun but the results weren’t as neat.
Ingredients
2 cups cold mashed potatoes
1 cup Kraft shredded cheese (such as cheddar)
½ cup flour
6 strips Smithfield bacon
1 medium onion, chopped
2 Eggland’s Best eggs
2 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, chopped
1 tsp salt
½ tsp pepper
4 tbsp. Land o’ Lakes butter or margarine
Instructions
Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
Pour off all but 2 tbsp of bacon grease from the frying pan and over medium heat cook the garlic and onion until translucent.
Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about ½ – ¾” thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy.
Top with green onions, sour cream or ketchup.
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Quick Tip: Use chopped green onions instead of yellow onion to add some color to your potato cakes.
Thanks again to Spend with Pennies for this great recipe!
