Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes

Teach09

"Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite."
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Ingredients

55 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  2. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
  3. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 64
  1. 75 Ratings

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Most helpful positive review

Hubs’ elaborate approval and five star rating of these potato cakes was a rare occasion. Indeed, I agree with his assessment – that they were NOT soggy as some can be, they were flavorful, as s...

Most helpful critical review

I followed the directions exactly and cooked them to a deep golden brown and the inside was like dough. They had absolutely no taste (I noted no salt listed thought that might be a problem). We ...

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Hubs’ elaborate approval and five star rating of these potato cakes was a rare occasion. Indeed, I agree with his assessment – that they were NOT soggy as some can be, they were flavorful, as s...

I used all of the ingredients in this recipe, but adjusted the quantities. At least in this house, there's no way that 1-1/4 cups of mashed potatoes will yield 4 servings as a side dish, so I u...

Made tonight! I used cheddar cheese instead of American it was FANTASTIC!!!

great! made a few modifications. No bacon, used ham & less flour. Don't mess with them while they are cooking or they fall apart. Leave em be!

Wanted to make a slightly faster version, so I substituted celery salt, onion powder, and garlic powder for the fresh veggies and it worked great. Used sharp cheddar to give a bit more cheesy ki...

I followed the directions exactly and cooked them to a deep golden brown and the inside was like dough. They had absolutely no taste (I noted no salt listed thought that might be a problem). We ...

I have made this for years. I always try to have leftover mashed potatoes of whatever type. (loaded or not). Mashed potato cakes are great with bacon and eggs.

I make these all the time, minus the celery, and they always turn out beautifully. For those that say they are mushy or doughy, you're probably cooking them on too high of heat. Mine take approx...

It needed salt! I added some to the water and additional in the mix. Still needed a little more but next time I make this, I know how much to add!! Thanks for sharing!!

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