Pin
These crisp potato cakes have a crunchy outside and gooey, cheesy middle packed with hearty flavor. Simple mashed potatoes get an epic upgrade, blending crunch and creaminess in every forkful for pure comfort food joy.
One night I spotted an abandoned tub of mashed potatoes in my fridge and decided to try something new. My crew was bored with the same old meals, so I tossed in cheese and a bit of bacon, then fried it all up into golden patties. That no-waste dinner hack? It’s now a staple at our table.
Irresistible Ingredients
- Bacon: Totally optional but brings smokiness and nice crunch.
- Green Onions: Sliced up, they add a fresh kick that brightens up all the rich flavors.
- Breadcrumbs: Panko makes the outside super crispy and keeps it all together.
- Cheese: Pick cheddar or mozzarella, so the middle gets deliciously melty.
- Mashed Potatoes: Go for a firm, not-too-loose batch for the best cakes.
Crafting Awesome Potato Cakes
- Temperature Timing:
- Give each cake a good 3 to 4 minutes per side to let the crust turn deep golden and the cheese inside get gooey, but stay put.
- Frying Finesse:
- Make sure your oil is hot—a breadcrumb should start bubbling right away. Pan shouldn’t be crowded, so those golden crusts crisp up nicely before flipping.
- Coating Technique:
- Cover the patties in breadcrumbs, pressing lightly to stick them on everywhere. Chill in the fridge for a bit before frying if you want extra crunch.
- Shaping Success:
- Wet your hands a little and shape the mix into patties that are all about the same size. Press to help them keep their shape, but don’t force the fillings out.
- Mixture Mastery:
- If your mashed potatoes are too moist, just blend in a spoonful of flour. Fold in your extras with a light touch—leave some cheesy bits whole!
Pin
When life gets hectic, I found out you can shape and freeze these cakes before frying. That’s a lifesaver for those last-minute dinners—I just cook the frozen cakes a touch longer, and everyone thinks they’re fresh!
Tasty Pairings
Want to lighten things up? Plate these with a handful of arugula and a simple lemony dressing. If you’re going full comfort, slide a fried egg on top and let that yolk run all over.
Tasty Twists
Give them a sweet edge with mashed sweet potatoes and a sprinkle of cinnamon. Try a spin with feta, spinach, and sundried tomatoes for Mediterranean vibes. Or stir in diced ham and Swiss for a breakfast-inspired treat—top that with a poached egg if you like.
Storage Know-How
Layer raw cakes with parchment in a sealed box and keep in the fridge up to three days. Want to stash longer? Freeze on a tray first, then move to a zip bag once firm.
After making these over and over, I realized they’re the best for trying new flavors and using up odds and ends. No matter how you serve them—on the side, for sharing, or as the main—they’re always a hit at dinnertime.
Pin
Common Recipe Questions
- → Can I bake these instead of frying?
- Totally! Toss them in a 400°F oven for about 25 minutes, give or take, flipping once. A little oil spray makes them extra crispy.
- → What can I use instead of bacon?
- Swap bacon for corn, mushrooms, bell peppers, or spinach for a veggie spin.Ham or sausage is a hit too.
- → Why are my potato cakes falling apart?
- If they're crumbly, your mash might be too wet. Stir in a spoonful of flour if that happens, and they'll hold together better.
- → Can I freeze these?
- For sure! Shape and freeze before frying, layered with baking paper. Cook them straight from frozen, just fry a couple minutes more.
- → What can I serve with these?
- Try them with applesauce, sour cream, a fresh salad, or with eggs for brunch. They're also awesome with roast chicken or beef.