Loaded Mashed Potato Cakes

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These golden-brown Loaded Mashed Potato Cakes are the crispy, cheesy answer to your leftover mashed potato dilemma. Each bite is loaded with sharp cheddar, smoky bacon bits, fresh green onions, and creamy mashed potatoes, pan-fried until a crisp crust forms on the outside while remaining soft and savory in the center. Whether you’re cooking up a cozy brunch or a quick side dish, these potato cakes bring comfort food to a whole new level.

Perfectly crisp on the outside and pillowy on the inside, these potato cakes are endlessly customizable and incredibly satisfying. They make a delicious addition to any meal, yet are hearty enough to stand alone with a dollop of sour cream or a side of greens. If you’re a fan of all things cheesy, crispy, and carb-loaded, you’re in for a treat.

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Why You’ll Love This Loaded Mashed Potato Cakes Recipe

• Great use for leftovers – This recipe gives new life to leftover mashed potatoes in a way that’s far from boring.
• Fast and fuss-free – With just a few pantry staples and some mix-ins, you can whip these up in under 30 minutes.
• Customizable – Swap in ham for bacon, use your favorite cheese, or throw in fresh herbs for your own twist.
• Crispy and cheesy – That combo of sharp cheese and golden crust is totally irresistible.
• Crowd-pleaser – Great for parties, potlucks, or casual family dinners. Everyone loves them!

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into the magic of making Loaded Mashed Potato Cakes, it’s worth taking a moment to set up your workspace with the right tools. A smooth cooking process starts with a well-organized kitchen.

• Mixing Bowl: A large mixing bowl is key for combining your mashed potatoes, cheese, bacon, and seasonings evenly. Make sure it’s big enough to stir without ingredients flying everywhere.
• Fork or Potato Masher: If your mashed potatoes are cold or a bit lumpy, giving them a quick mash helps ensure a consistent texture.
• Measuring Cups and Spoons: For balanced flavor, proper measurements matter—especially with ingredients like cheese, flour, and seasonings.
• Nonstick Skillet or Cast-Iron Pan: These are ideal for achieving a perfectly crisp and golden crust. A heavy-bottomed pan distributes heat more evenly, which prevents burning.
• Spatula: A wide, sturdy spatula helps you flip the cakes gently without breaking them apart.
• Ice Cream Scoop or Measuring Cup (Optional): Great for portioning out uniform-sized cakes so they cook evenly.

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Preparation Tips

• Use chilled mashed potatoes: Cold mashed potatoes hold their shape better and result in a firmer cake that’s easier to fry.
• Don’t skip the flour: Flour binds the ingredients, giving structure to the cakes so they don’t fall apart in the pan.
• Chop mix-ins finely: Dice your bacon and green onions into small pieces for even distribution in every bite.
• Let the mixture rest: If the mix feels too soft or sticky, let it sit in the fridge for 10–15 minutes. It firms up and becomes easier to shape.
• Preheat your pan: Ensure the skillet is hot before adding the cakes—this creates that golden crust and prevents sticking.
• Avoid overcrowding: Cook in batches if needed. Giving each cake space helps them crisp up instead of steaming.

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Ingredients for This Loaded Mashed Potato Cakes Recipe

These crispy potato cakes are made from simple ingredients that are likely already in your kitchen. Here’s everything you’ll need to bring this cheesy, savory masterpiece together:

• 2 cups mashed potatoes (preferably chilled leftovers for best texture)
• 1 cup shredded cheddar cheese (sharp cheddar is ideal for flavor)
• ½ cup cooked bacon, chopped or crumbled (about 4 strips)
• ¼ cup chopped green onions (adds freshness and mild bite)
• ¼ cup all-purpose flour (helps bind everything together)
• 1 egg, lightly beaten (essential for structure and moisture)
• Salt and black pepper, to taste (season according to your mashed potatoes’ existing seasoning)
• 2–3 tablespoons oil (for pan-frying; use vegetable or canola oil for crispiness)
• Optional toppings: sour cream, chopped parsley, extra green onions for garnish

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Step 1: Mix the Ingredients

In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, chopped bacon, green onions, flour, and the beaten egg. Stir until all the ingredients are thoroughly mixed. The mixture should be thick enough to hold its shape when formed into patties. If it feels too wet, add a tablespoon more flour.

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Step 2: Shape the Potato Cakes

Use your hands, an ice cream scoop, or a ¼ cup measuring cup to portion out the mixture. Form it into flat, round patties about ½ inch thick. Set them aside on a plate or parchment paper while you prep the pan.

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Step 3: Heat the Skillet

Place a nonstick or cast-iron skillet over medium heat. Add 2–3 tablespoons of oil and allow it to heat until shimmering. You want the pan hot enough to sizzle when the cakes hit it, but not so hot that they burn.

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Step 4: Fry the Cakes

Carefully add the potato cakes to the pan, a few at a time without overcrowding. Cook for about 3–4 minutes per side, or until each side is golden brown and crispy. Use a spatula to gently flip them—take your time to avoid breaking the cakes.

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Step 5: Drain and Garnish

Once cooked, transfer the cakes to a paper towel-lined plate to absorb excess oil. Serve warm, topped with sour cream, a sprinkle of chopped green onions or parsley, and a crack of fresh black pepper if desired.

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Notes

• Leftover mashed potatoes work best – They’re drier and hold together more easily, giving the cakes a firmer texture.
• Make them gluten-free – Simply substitute all-purpose flour with a gluten-free blend or almond flour.
• Add extra flavor – Feel free to mix in garlic powder, paprika, or chopped herbs like parsley or chives for added dimension.
• Make ahead option – You can shape the cakes and refrigerate them for up to 24 hours before frying.
• Double the batch – These are freezer-friendly, so make extra and store them for later!

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Watch Out for These Mistakes While Cooking

• Using overly wet mashed potatoes: This can lead to soft, mushy cakes that fall apart in the pan. If needed, stir in extra flour or refrigerate the mix before shaping.
• Skipping the egg or flour: These ingredients act as binders. Leaving them out will make it hard for the cakes to hold together.
• Crowding the skillet: It traps steam, preventing the cakes from crisping up. Cook in batches and give them room to brown.
• Flipping too soon: Be patient! If you try to flip before a crust forms, they’ll stick and break.
• Pan not hot enough: You want a solid sizzle when the cake hits the oil—this is how that golden crust forms.
• Overfrying on high heat: Too hot, and they’ll burn before the inside heats through. Keep it at medium to medium-high for best results.
• Undercooking bacon (if using fresh): Make sure the bacon is cooked and crispy before adding it in. Raw bacon won’t cook properly in the cakes.
• Not seasoning the mixture: If your mashed potatoes were bland, don’t forget to taste and adjust salt and pepper before cooking.

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What to Serve With Loaded Mashed Potato Cakes?

These crispy, cheesy potato cakes are versatile enough to pair with all sorts of meals. Whether you’re serving them as a side, a snack, or the main event, here are some delicious companions to round out your plate:

8 Recommendations

1. Fried or Poached Eggs
   Perfect for brunch—runny yolks and crispy potato cakes are a match made in heaven.
2. Grilled Chicken or Steak
   Add a hearty protein alongside for a satisfying dinner with rich flavors and textures.
3. Mixed Green Salad
   A simple salad with a vinaigrette balances out the richness of the cakes beautifully.
4. Soup
   Pair with creamy tomato soup, chicken noodle, or even a chowder for cozy comfort.
5. Roasted Vegetables
   A medley of roasted carrots, brussels sprouts, or asparagus adds color and nutrients to your plate.
6. Sour Cream & Apple Sauce Combo
   A classic pairing—cool and tangy meets sweet and smooth.
7. Smoked Salmon
   For a fancier twist, serve the cakes with a slice of smoked salmon and a bit of crème fraîche.
8. Crispy Greens or Slaw
   A crunchy cabbage slaw or sautéed kale makes a refreshing, slightly bitter contrast to the richness of the potato cakes.

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Storage Instructions

Fridge: Store leftover Loaded Mashed Potato Cakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to avoid excess moisture buildup.

Freezer: To freeze, place the cooled cakes in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a zip-top freezer bag or container with parchment between layers. They’ll keep well for up to 2 months.

To Reheat:

• Stovetop: Reheat in a nonstick skillet over medium heat with a touch of oil until warmed through and crisp again.
• Oven: Bake at 375°F (190°C) for 10–15 minutes.
• Air Fryer: Reheat at 350°F (175°C) for 6–8 minutes.
  Avoid microwaving if possible—it softens the crisp exterior.

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Estimated Nutrition (Per 1 Potato Cake)

Please note that exact values may vary based on specific ingredients used.

• Calories: 180
• Protein: 6g
• Fat: 11g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 280mg
• Cholesterol: 35mg

These values are based on cakes made with cheddar cheese, bacon, and standard mashed potatoes.

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Frequently Asked Questions

1. Can I make Loaded Mashed Potato Cakes without eggs?

Yes! You can replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or use a few tablespoons of sour cream or Greek yogurt for binding. Just be sure your mixture is firm enough to hold its shape.

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2. Do I have to use leftover mashed potatoes?

Leftovers are ideal, but fresh mashed potatoes will work too. Let them cool completely before using, and make sure they’re not too soft or buttery—firmer mash makes better cakes.

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3. Can I bake them instead of frying?

Absolutely. Bake at 400°F (200°C) on a greased or parchment-lined baking sheet for 20–25 minutes, flipping halfway through for even browning.

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4. What can I use instead of bacon?

You can substitute bacon with cooked ham, pancetta, sausage crumbles, or keep it vegetarian by adding sautéed mushrooms or sun-dried tomatoes.

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5. Why are my potato cakes falling apart in the pan?

This usually happens if the mixture is too wet or underbound. Add a bit more flour, refrigerate the mix to firm it up, and avoid flipping too early.

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6. Can I freeze them before cooking?

Yes! Shape the cakes and freeze them on a tray until solid. Then store in a freezer-safe bag with parchment between layers. Cook directly from frozen or thaw slightly first.

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7. What cheese works best for these cakes?

Sharp cheddar is classic, but you can experiment with mozzarella, pepper jack, gouda, or even a little blue cheese for a bold twist.

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8. Can I make these dairy-free?

Yes! Use dairy-free mashed potatoes, a plant-based cheese alternative, and skip the sour cream topping or replace it with a dairy-free yogurt.

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Conclusion

Loaded Mashed Potato Cakes are the perfect comfort food twist on leftovers—crispy, cheesy, savory, and endlessly versatile. Whether you’re serving them for brunch, a quick weeknight side, or as a stand-alone snack, they deliver big flavor with little effort. With just a few simple ingredients and a skillet, you can turn yesterday’s mashed potatoes into today’s crave-worthy creation.

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