Quick & Easy Potato Cakes

These crispy stuffed potato cakes transform ordinary mashed potatoes into something extraordinary with minimal effort. The golden exterior gives way to a creamy, cheesy center that makes them impossible to resist whether served as a main dish or side.

I discovered this recipe during a post-holiday clean-out when faced with a mountain of leftover mashed potatoes. My family now deliberately makes extra mashed potatoes just so we can enjoy these crispy treats the next day.

Ingredients

• Mashed potatoes: Provide the creamy base; use leftover or make fresh using starchy varieties like Russet for best texture
• Shredded cheese: Melts perfectly inside; choose sharp cheddar for flavor punch or mozzarella for that satisfying cheese pull
• Bacon: Adds smoky richness; choose thick cut for more pronounced flavor
• Green onions: Provide fresh contrast to the rich ingredients; fresh chives work wonderfully too
• Garlic powder: Infuses flavor throughout without the harsh bite of fresh garlic
• Salt and pepper: Season to taste; remember cheese adds saltiness already
• Breadcrumbs: Create the essential crispy exterior; panko gives extra crunch
• Oil for frying: Choose a neutral oil with high smoke point like canola or vegetable

Step-by-Step Instructions

Mix the base:

Combine mashed potatoes, shredded cheese, crumbled bacon, green onions, and seasonings in a large bowl. Use your hands for the final mixing to ensure everything is incorporated without overworking the mixture. The warmth from your hands helps the cheese begin to melt slightly, which improves binding.

Form the patties:

Scoop about 1/3 cup of mixture and shape into 2 to 3 inch patties about 1/2 inch thick. Press firmly enough to hold together but not so hard that they become dense. If mixture seems too wet, add a tablespoon of flour. If too dry, add a splash of milk.

Coat in breadcrumbs:

Roll each patty gently in breadcrumbs, pressing lightly to adhere. For extra crunch, do a double coating by dipping in beaten egg, then breadcrumbs. Set coated patties on a plate and refrigerate for 15 minutes if time permits to help them hold shape.

Fry to golden perfection:

Heat oil in a heavy skillet until shimmering, about 1/4 inch deep. Carefully place patties in hot oil without crowding. Fry 3 to 4 minutes per side until deeply golden and crispy. Maintain medium heat to cook through without burning.

The bacon is truly my secret weapon in this recipe. I discovered its importance when I made these for a potluck and forgot it once. The difference was remarkable. The smoky notes completely transform the flavor profile making these cakes irresistible rather than merely good.

Make It Your Own

These potato cakes welcome endless variations based on what you have on hand. Try adding corn kernels and jalapeños for a southwestern twist, or substitute smoked salmon and dill for an elegant brunch option. My family particularly loves when I incorporate leftover holiday ham with gruyère cheese.

The texture of your mashed potatoes matters significantly here. If using leftovers that have been refrigerated, they might need a splash of milk or an extra egg to regain the right consistency. The perfect mixture should hold together when shaped but still feel light.

Serving Suggestions

Serve these delightful cakes with a dollop of sour cream or Greek yogurt on top. For a complete meal, pair with a simple green salad dressed with vinaigrette to cut through the richness. These also make excellent bases for poached eggs at brunch, adding a crispy element that traditional toast lacks.

Storage Tips

Store cooked potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10 minutes rather than microwaving, which makes them soggy. For freezing, place cooled cakes on a baking sheet until frozen solid, then transfer to freezer bags. Reheat from frozen in a 375°F oven for about 15 minutes.

Frequently Asked Questions

→ Can I make these potato cakes vegetarian?

Yes, simply substitute the bacon with sautéed vegetables or omit it altogether. Other great options include spinach, mushrooms, or diced peppers.

→ What cheese works best in these potato cakes?

Cheddar and mozzarella are excellent choices, but you can use any cheese that melts well, like Gouda, Monterey Jack, or a mix of your favorites.

→ Can I bake the potato cakes instead of frying them?

Yes, for a healthier option, bake the patties on a parchment-lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

→ How can I store leftover potato cakes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore their crispness.

→ Can I make these potato cakes gluten-free?

Yes, replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a similar coating effect.

→ What dipping sauces pair well with these potato cakes?

These cakes pair wonderfully with sour cream, ranch dressing, garlic aioli, or even a spicy sriracha mayo for added zest.