Bacon Cheddar Potato Cakes

The only thing One of the few things that Mike won’t eat reheated the next day is mashed potatoes. And, I go overboard with mashed potatoes on Thanksgiving, only to be stuck with leftovers that Mike won’t eat. Fortunately, I have the perfect solution to that problem – Bacon Cheddar Potato Cakes. Add some eggs, flour, shredded cheese, crumbled bacon and seasonings to those leftovers and you have a brand new side dish, that is eco-friendly because it’s made from recycled potatoes. So, if you peel a few too many spuds this holiday, don’t fret. Pin now, come back later for the recipe.

In large, deep skillet, cook bacon, over medium-high heat (turning occasionally) until browned and crisp, about 10 minutes. Remove the bacon slices to paper-towel lined plate. Cool, then crumble, and set aside. Keep the drippings in the skillet.

In large bowl, mix the cold leftover mashed potatoes with eggs, onion powder, garlic powder (if using), salt, and black pepper. I don’t add the garlic powder, because I add fresh garlic to my mashed potatoes when I prepare them. Stir in the crumbled bacon, Cheddar cheese and green onions (if using). I didn’t use green onions in the batch I took photos of (because I didn't have any in the house at the time), but I definitely plan on adding them the next time. I think it will add another layer if flavor.

Mix in flour; start with 4 Tablespoons, then add more, as needed for a firmer texture.

Form the mixture into 8 balls. If it sticks to your hands, and you can’t roll it into a ball, then add a little more flour. Add 4 balls to skillet, and press down with spatula to flatten into patties. (If you try to flatten before you put in the skillet, you’ll have problems with the patties holding their shape.)

Heat the reserved bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, 4 to 6 minutes per side. Important – resist the temptation to turn until after 4 minutes, or the patties will fall apart. The less flipping the better to keep the patty intact (especially, if you make your mashed potatoes really soft and creamy, like I do).

Cook until crispy brown on both sides. Repeat procedure with remaining 4 potato balls. Serve hot.

BACON CHEDDAR POTATO CAKES (uses leftover mashed potatoes)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 slices bacon
• 4 cups cold leftover mashed potatoes
• 2 eggs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder, optional
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper        
• 1-1/4 cups shredded Cheddar cheese, or Colby Jack
• 4 green onions, finely sliced (optional)
• 4 to 6 Tablespoons flour (don’t hesitate to add more, if needed)

            
DIRECTIONS:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until
    evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave
    the bacon drippings in the skillet.
2. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the
    crumbled bacon, Cheddar cheese and green onions (if using). Mix in flour; start with 4 Tablespoons
    and add more, as needed to yield a firmer texture.
3. Form the mixture into 8 balls. If it sticks to your hands and you can't roll it into a ball, add more flour.
    Add 4 to skillet and with spatula, press down to flatten into patties.
4. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on
    each side,4 to 6 minutes per side. Resist the temptation to turn until after 4 minutes, or patties will
    fall apart. Cook until crispy brown. Repeat with remaining 4 potato balls. Serve hot.

Yield:  8 patties