Cheese Bacon Mashed Potato Cakes: The Ultimate Comfort Food Recipe

Cheese bacon mashed potato cakes: Prepare to transform your leftover mashed potatoes into a culinary masterpiece! Forget boring reheated leftovers; we’re talking crispy, golden-brown patties bursting with cheesy, smoky goodness. These aren’t your grandma’s potato cakes (unless your grandma was secretly a culinary genius!).

The humble potato cake has a long and varied history, popping up in different forms across cultures. From Irish boxty to Scottish tattie scones, resourceful cooks have always found ways to repurpose leftover potatoes into something delicious. But the addition of cheese and bacon? That’s where the magic truly happens, elevating this simple dish to a whole new level of comfort food.

What makes these cheese bacon mashed potato cakes so irresistible? It’s the perfect combination of textures and flavors. The creamy, cheesy interior gives way to a satisfyingly crisp exterior. The salty bacon adds a smoky depth that complements the richness of the cheese and potatoes. Plus, they’re incredibly easy to make, perfect for a quick weeknight meal or a crowd-pleasing appetizer. Trust me, once you try these, you’ll never look at leftover mashed potatoes the same way again!

this Recipe

Ingredients:

• Potatoes: 2 lbs Russet potatoes, peeled and quartered
• Bacon: 8 slices thick-cut bacon, cooked until crispy and crumbled
• Cheese: 1 cup shredded cheddar cheese (sharp or medium, your preference!)
• Butter: 4 tablespoons unsalted butter, divided (2 for the potatoes, 2 for cooking the cakes)
• Milk: 1/2 cup whole milk, warmed
• Eggs: 2 large eggs, lightly beaten
• All-Purpose Flour: 1/2 cup, plus more for dusting
• Green Onions: 2 green onions, thinly sliced (for garnish, optional)
• Salt: To taste
• Black Pepper: To taste
• Garlic Powder: 1/2 teaspoon
• Onion Powder: 1/2 teaspoon
• Vegetable Oil: 1 tablespoon (optional, for extra crispy edges)

Preparing the Mashed Potatoes:

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork without much resistance.
2. Drain and Dry: Carefully drain the potatoes in a colander. Return the drained potatoes to the empty pot. Place the pot back on the stovetop over low heat for about a minute or two. This will help to evaporate any excess moisture from the potatoes, resulting in fluffier mashed potatoes. Keep a close eye on them to prevent burning.
3. Mash the Potatoes: Remove the pot from the heat. Add 2 tablespoons of butter to the potatoes. Using a potato masher or an electric mixer, begin mashing the potatoes. Gradually add the warmed milk, continuing to mash until you achieve a smooth and creamy consistency. Be careful not to overmix, as this can make the potatoes gummy.
4. Season the Potatoes: Season the mashed potatoes with salt, black pepper, garlic powder, and onion powder. Taste and adjust the seasonings as needed. Remember that the bacon and cheese will also add saltiness, so don’t overdo it at this stage.

Adding the Cheese and Bacon:

1. Incorporate the Cheese: Add the shredded cheddar cheese to the mashed potatoes. Gently fold the cheese into the potatoes until it is evenly distributed. The heat from the potatoes will help the cheese to melt slightly, creating a cheesy and delicious base for the potato cakes.
2. Mix in the Bacon: Add the crumbled crispy bacon to the mashed potatoes. Again, gently fold the bacon into the potatoes until it is evenly distributed. Make sure the bacon is well-crumbled to ensure it’s evenly dispersed throughout the mixture.
3. Add the Eggs: Pour the lightly beaten eggs into the mashed potato mixture. The eggs will act as a binder, helping the potato cakes hold their shape during cooking. Gently fold the eggs into the mixture until they are fully incorporated.
4. Incorporate the Flour: Gradually add the 1/2 cup of all-purpose flour to the mashed potato mixture. Gently fold the flour into the mixture until it is just combined. Be careful not to overmix, as this can make the potato cakes tough. The flour will help to absorb excess moisture and further bind the ingredients together.

Forming the Potato Cakes:

1. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mashed potato mixture for at least 30 minutes. This chilling time is crucial as it allows the mixture to firm up, making it easier to handle and shape into cakes. You can chill it for longer, even overnight, if you prefer.
2. Prepare Your Work Station: While the mixture is chilling, prepare your work station. Spread a thin layer of all-purpose flour on a clean, flat surface. This will prevent the potato cakes from sticking to the surface as you form them.
3. Shape the Cakes: Remove the chilled mashed potato mixture from the refrigerator. Using a large spoon or ice cream scoop, scoop out portions of the mixture. Gently shape each portion into a round, flat cake, about 1/2 to 3/4 inch thick. Place the formed cakes on the floured surface.
4. Dust with Flour: Lightly dust the tops of the potato cakes with additional all-purpose flour. This will help them to develop a crispy crust during cooking.

Cooking the Potato Cakes:

1. Heat the Pan: Heat 2 tablespoons of butter in a large skillet over medium heat. If you want extra crispy edges, you can also add 1 tablespoon of vegetable oil to the butter. The combination of butter and oil will provide both flavor and a higher smoke point.
2. Cook the Cakes: Once the butter is melted and the pan is hot, carefully place the potato cakes in the skillet, being careful not to overcrowd the pan. Cook the cakes for about 4-5 minutes per side, or until they are golden brown and crispy.
3. Flip Carefully: Use a spatula to carefully flip the potato cakes. Be gentle, as they can be delicate. Continue cooking on the other side until golden brown and crispy.
4. Cook in Batches: If you have a large batch of potato cakes, cook them in batches to avoid overcrowding the pan. Overcrowding can lower the temperature of the pan and result in soggy, rather than crispy, cakes. Add more butter to the pan as needed between batches.
5. Keep Warm (Optional): As the potato cakes are cooked, you can keep them warm in a preheated oven (200°F) until ready to serve. Place the cooked cakes on a baking sheet lined with parchment paper to prevent sticking.

Serving and Garnishing:

1. Serve Immediately: Serve the cheese bacon mashed potato cakes immediately while they are hot and crispy.
2. Garnish (Optional): Garnish the potato cakes with thinly sliced green onions for a pop of color and fresh flavor. You can also add a dollop of sour cream or a sprinkle of extra shredded cheese, if desired.
3. Serving Suggestions: These potato cakes make a delicious side dish for grilled meats, roasted chicken, or even as a vegetarian main course. They are also great served with a fried egg on top for a hearty breakfast or brunch.

Conclusion:

So there you have it! These cheese bacon mashed potato cakes are truly a must-try recipe, and I’m confident they’ll become a family favorite in your household, just like they have in mine. The combination of creamy mashed potatoes, salty bacon, and sharp cheddar cheese creates an irresistible flavor profile that’s both comforting and exciting. They’re incredibly versatile, too, making them perfect for a quick weeknight dinner, a potluck contribution, or even a sophisticated appetizer.

What makes these potato cakes so special is their simplicity. You likely already have most of the ingredients on hand, and the preparation is straightforward and doesn’t require any fancy culinary skills. Plus, they’re a fantastic way to use up leftover mashed potatoes, transforming them into something completely new and delicious. No more boring leftovers!

But the real magic lies in the taste. The crispy, golden-brown exterior gives way to a soft, cheesy, and bacon-infused interior that’s simply divine. Each bite is an explosion of flavor and texture that will leave you wanting more. I promise, even the pickiest eaters will be reaching for seconds (and maybe even thirds!).

Now, let’s talk about serving suggestions and variations. While these cheese bacon mashed potato cakes are fantastic on their own, they also pair beautifully with a variety of accompaniments. For a complete meal, try serving them alongside a juicy steak, grilled chicken, or pan-seared salmon. A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the richness of the cakes. You could also top them with a fried egg for a decadent brunch option.

If you’re feeling adventurous, there are endless possibilities for customization. Consider adding some chopped chives or green onions to the potato mixture for a fresh, herbaceous flavor. A sprinkle of paprika or cayenne pepper can add a touch of heat. For a vegetarian version, simply omit the bacon and add some sautéed mushrooms or spinach. You could even experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.

Another fun variation is to make mini potato cakes and serve them as appetizers. They’re perfect for parties and gatherings, and they’re always a crowd-pleaser. Just be sure to have plenty on hand, because they’ll disappear quickly!

I truly believe that these cheese bacon mashed potato cakes are a winner. They’re easy to make, incredibly delicious, and endlessly adaptable. They’re the perfect comfort food for any occasion, and they’re sure to bring a smile to your face.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try! I’m confident that you’ll love it as much as I do. And don’t forget to get creative and experiment with different variations to find your perfect combination.

Once you’ve made these amazing potato cakes, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] and let me know what you think. Did you make any modifications? What did you serve them with? I’m always eager to learn from my readers and see how you’ve put your own spin on my recipes. Happy cooking, and enjoy! I can’t wait to see your cheesy, bacon-y creations!