Loaded mashed potato cakes are a fantastic way to transform leftover mashed potatoes into a delightful, crispy treat. Rooted in the tradition of Irish potato cakes (boxty), these savory delights boast a lovely combination of flavors and textures that will make them a new family favorite. Perfect as a hearty side dish or a stand-alone snack, loaded mashed potato cakes offer an excellent opportunity to experiment with various mix-ins, making them endlessly customizable.
These potato cakes pair wonderfully with fresh greens dressed in a light vinaigrette, creating a balanced meal. They also complement barbecued meats or roasted vegetables beautifully, adding a satisfying, starchy component to the meal. For a complete comfort food experience, serve them alongside a bowl of warm soup or a savory stew.
Loaded Mashed Potato CakesServings: 4
Ingredients
2 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
1/4 cup chopped green onions
1 egg, beaten
1/2 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Directions
In a large bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, beaten egg, flour, salt, and pepper. Mix until all ingredients are well incorporated.
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the potato cakes in the skillet, being sure not to crowd them.
Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the loaded mashed potato cakes hot, topped with a dollop of sour cream or additional green onions if desired.
Variations & Tips
Feel free to experiment with different cheeses like pepper jack or Gouda for a unique twist. Substitute the bacon with crispy pancetta or chopped ham for a different flavor profile. For a vegetarian version, omit the bacon and add in some sautéed mushrooms or bell peppers. These cakes can also be baked instead of fried – simply place them on a greased baking sheet and bake at 400°F for 15-20 minutes, flipping halfway through.
