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Loaded Mashed Potato Cakes

Loaded mashed potato cakes with crispy, deep-golden edges made by pan-frying patties rolled in panko and stuffed with cheddar, bacon, and green onion. Serve hot with sour cream and chives for a salty, savory bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Potato cakes base
  • 3 cup cold leftover mashed potatoes
  • 1 large egg
  • 1.33 cup all-purpose flour
  • 1 cup shredded cheddar
  • 6 slice bacon, cooked and crumbled
  • 3 piece green onions, sliced
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs
  • 3 tbsp vegetable oil
Serving
  • 1 sour cream
  • 1 chives

Equipment

  • 1 cast iron skillet

Method
 

Mix and shape
  1. In a mixing bowl, combine cold leftover mashed potatoes, egg, all-purpose flour, shredded cheddar, bacon, green onions, garlic powder, and black pepper until evenly mixed. The mixture should hold together so it can be formed into patties.
  2. Divide the mixture into 12 patties and press both sides into panko breadcrumbs. Make sure the panko fully coats the surfaces for crisp frying.
Pan-fry
  1. Heat the vegetable oil in a large skillet over medium heat until shimmering. The pan should feel hot before adding the cakes.
  2. Fry the patties for 3-4 minutes per side until deep golden and crisp. Flip only once and look for a browned, crunchy crust before turning.
  3. Transfer the potato cakes to paper towels to drain. They should look darker golden and stay crisp as excess oil is absorbed.
Serve
  1. Top the hot potato cakes with sour cream and chives right before serving. Add the garnish while the crust is still crisp.

Notes

For the crispest cakes, use cold mashed potatoes so the patties hold their shape, and keep a close eye on the first batch to dial in how quickly the panko browns. Store leftovers in the refrigerator up to 3 days and reheat in a hot skillet or oven until warmed through and re-crisped; freezing is not recommended because the texture can soften after thawing. If you want a lighter option, swap half the cheddar for reduced-fat cheddar while keeping the bacon for flavor.