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Potato Cakes with Cheese and Bacon

  • Prep 5 min
  • Total 15 min
  • Ingredients 10
  • Servings 8
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Ingredients

3-4 strips of bacon
3
cups leftover mashed potatoes
1/2
cup Gold Medal™ all-purpose or whole wheat flour
1/2
cup chives, finely chopped
1/2
cup onion, finely chopped
1
cup Monterey Jack cheese with jalapenos, grated
1/2
teaspoon cayenne pepper
1/2
cup vegetable oil for frying
1/4
cup sour cream (optional)
1/4
cup cheddar cheese, grated (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345.7
% Daily Value
Total Fat
26.5g
41%
Saturated Fat
7.3g
37%
Cholesterol
29.6mg
10%
Sodium
418.8mg
17%
Total Carbohydrate
19.9g
7%
Dietary Fiber
1.4g
6%
Sugars
1.7g
Protein
7.5g
% Daily Value*:
Vitamin C
11.80%
12%
Calcium
12.90%
13%
Iron
3.90%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Use regular Monterey Jack if you don't like spicy food.

If you have time, refrigerate the cakes for 15 minutes before frying. This will make them easy to handle. I didn't do it because I was short on time, but they came out great. Just be careful when you flip them because the dough will still be a little fragile.

Directions

  • 1 Cook the bacon in a medium pan over high heat until crunchy. Place on paper towels to remove excess fat, and cut into small pieces.
  • 2 Mix the bacon, mashed potatoes, 3 tablespoons flour, chives, onion, cheese and pepper in a medium bowl. Mix until everything is well combined. The mixture should not be sticky, if so add some more of wheat flour to achieve a dough that is easy to mold.
  • 3 Add the oil to a large skillet over medium-high heat and let it heat up.
  • 4 Place remaining flour on a plate.
  • 5 Create discs about 3 inches in diameter with the dough. Cover each disc lightly with wheat flour on both sides and fry for 2-3 minutes, or until golden brown, flip and brown the other side. Remove from the pan and place on absorbent paper. Repeat this procedure until all the cakes are cooked.
  • 6 Garnish with sour cream and cheddar cheese, if desired, and serve immediately.

When I make mashed potatoes I always make more than I need, so I can make something delicious with the leftovers, like these small potato cakes. They are made with leftover mashed potatoes and you cannot imagine how rich they are. The mixture of cheese and bacon plus the spicy touch of cayenne, create the perfect combination of flavors. Prepare them soon! You won’t regret it.

Rate and Comment

Oriana Romero Oriana Romero
September 28, 2015

When I make mashed potatoes I always make more than I need, so I can make something delicious with the leftovers, like these small potato cakes. They are made with leftover mashed potatoes and you cannot imagine how rich they are. The mixture of cheese and bacon plus the spicy touch of cayenne, create the perfect combination of flavors. Prepare them soon! You won’t regret it.