Potato Cakes with Cheese and Bacon

Name: Potato Cakes with Cheese and Bacon
Prep time: 5 min
Total time: 15 min
Yield: 8
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)

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Prep 5 min
Total 15 min
Ingredients 10
Servings 8

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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.

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)

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.

Expert Tips

tip 1
Use regular Monterey Jack if you don't like spicy food.
tip 2
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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.