Crispy Cheese Potato Cakes (Print Version)
# Ingredients:
→ To Make the Potato Patties
01 -
1 cup of grated cheese (any kind you like: mozzarella, cheddar, etc.)
02 -
2 cups of mashed potatoes (can be fresh or leftovers)
03 -
1/2 cup of crumbled cooked bacon (or cooked veggies for vegetarians)
04 -
A pinch of garlic powder (about 1 teaspoon)
05 -
Optional: 1/4 cup of finely chopped green onions
06 -
Salt and black pepper to suit your taste
→ For Frying and Bread Coating
07 -
Vegetable or canola oil for frying
08 -
1 cup of breadcrumbs for coating
# Instructions:
01 -
Grab a big bowl. Toss in your mashed potatoes, shredded cheese, bacon (or veggie option), garlic powder, green onions if you're using them, plus salt and pepper. Mix it up well. Give it a little taste so you can tweak the seasoning if needed. This is the fun part—make it your own!
02 -
Take about 1/3 cup of the mix and shape it into a round patty that's not too thick or thin (about half an inch thick, 2-3 inches across). Lay out breadcrumbs in a tray and roll each patty in them until they're covered on all sides. Press the crumbs in softly so they stay put.
03 -
Add some oil to your frying pan—enough to reach 1/4 inch. Heat it over a medium flame. When it starts to shimmer, drop a few patties in. Don't overcrowd the pan. Let them sizzle for 3-4 minutes per side until they're crisp and golden. If they're browning too fast, lower the heat a bit.
04 -
Move the fried patties onto a plate lined with paper towels—the towels will soak up any extra oil. Let the patties rest for a couple of minutes; they're too hot to enjoy right out of the skillet! Serve them warm with sour cream or a side salad, or just nibble them plain.
# Notes:
01 -
Leftover mashed potatoes work perfectly for these patties, but you can whip up a fresh batch if needed.
02 -
Switch out bacon for veggies like mushrooms, spinach, or sliced bell peppers to keep it meat-free.
03 -
Want to amp up the flavor? Toss some fresh chopped parsley, dill, or chives into the potato mix.
04 -
Prep them ahead: shape the patties the day before and store in the fridge. Leave the coating and frying for the next day.