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Mashed Potato Cakes

Do you find you always have leftover mashed potatoes? Well, this is a great way to load them up for a wonderful side dish or a light lunch!

Loaded Mashed Potato Cakes

Serves: 8

For the original recipe click here.


  • 2 cups cold mashed potatoes

  • 1 cup shredded cheese such as cheddar

  • ½ cup flour

  • 6 strips bacon

  • 1 medium onion chopped (or ¼ cup green onion)

  • 2 cloves garlic chopped

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 2 tablespoons fresh basil chopped

  • 2 tablespoons fresh parsley chopped

  • 2 eggs

  • 4 tablespoon butter or margarine


  1. 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.

  2. Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).

  3. Add to the bacon bits along with the remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky).

  4. Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.

  5. 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.

  6. Fry for about 3 minutes on each side, until they are lightly golden brown.

  7. For best results, serve immediately, while hot and crispy.

  8. Top with green onions, sour cream or ketchup.


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