Loaded Potato Cakes

Recipe Information

- Prep Time: 30 Min
- Cook Time: 15 Min
- Servings: 3-5

Description

Loaded potato cakes are the ultimate comfort food—crispy on the outside, fluffy on the inside, and topped with bacon, cheese, sour cream, and chives. Russet or Yukon Gold potatoes work best, and squeezing out moisture after grating ensures a crisp crust. Potato cakes can be made ahead, reheated, or even frozen for later. Customize with toppings like scallions, ham, mushrooms, or roasted garlic for endless variations.

Ingredients

**All Ingredients**
- 2 1/2 - 3 cups leftover mashed potatoes
- 1 1/2 cups Monterey Jack, shredded
- 1 cup pepperjack cheese, shredded
- 3-5 strips of bacon, cooked crisp and crumbled (optional)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon all-purpose seasoning
- 1/2 teaspoon pepper
- 3-4 green onions, chopped
- 1 large egg
- 1/2 cup Panko breadcrumbs

Instructions

Step 1: Combine mashed potatoes, cheeses, bacon, flour, garlic powder, all-purpose seasoning, pepper, onions, and egg in a large bowl. Chill the mixture for about 20 minutes.

Step 2: Scoop out the potato mixture into a form into 2-inch round balls. Shape rounds into 1/3 inch patties.

Step 3: Place breadcrumbs in a shallow bowl and coat potato patties on both sides.

Step 4: Over medium-high heat, in a cast iron skillet, add oil about 1/4-inch deep, peanut oil.

Step 5: When oil is hot, cook potato patties 3-5 minutes per side or until golden brown. Place on a paper towel-lined plate. Top with sour cream if desired.

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