Can I use leftover mashed potatoes to make mashed potato cheese bacon cakes?

Yes, leftover mashed potatoes work well for these cakes because they are already cooked and usually have a thicker consistency, which helps the cakes hold their shape. If you don’t have leftovers, you can make fresh mashed potatoes, but make sure they are cooled and not too runny before mixing with the other ingredients.

Should I cook the bacon before adding it to the mashed potato cakes?

It’s best to cook the bacon first, either by frying or baking, until crispy. Cooking the bacon beforehand enhances its flavor and prevents excess grease in the potato mixture, which can make the cakes soggy.

Can I bake mashed potato cheese bacon cakes instead of frying them?

Yes, baking is a good alternative for a lighter option. Preheat your oven to about 400°F (200°C), place the cakes on a greased or lined baking tray, lightly spray the tops with oil, and bake for 10–15 minutes on each side until golden and heated through. They won’t be as crispy as fried but will still be tasty.

How can I store mashed potato cheese bacon cakes if I want to prepare them ahead of time?

You can shape the cakes in advance and refrigerate them on a tray for up to 24 hours before cooking. For longer storage, freeze the uncooked cakes between sheets of parchment paper to prevent sticking, then transfer them to a container. Cook directly from frozen by adding a few extra minutes to the cooking time.

Are there good substitutes for bacon in mashed potato cheese cakes?

Yes, you can replace bacon with other proteins like diced cooked chicken, canned tuna (drained), or cooked ham. Each option adds a different flavor and texture but works well mixed into the potato and cheese base. Adjust seasonings accordingly to complement the substitute you choose.

Mashed Potato Cheese Bacon Cakes with Steak and Shrimp Stir Fry

Ingredients

– 2 to 2 ½ cups cold mashed potatoes

– 1 large egg or 2 small eggs

– 1/3 cup plain flour

– 1 cup grated melting cheese

– 8 oz diced bacon

– ½ cup thinly sliced scallions or shallots

– ¼ teaspoon salt

– Pepper to taste

– 2 cups panko breadcrumbs or ½ to ¾ cup Italian-style breadcrumbs

– 4 to 6 tablespoons cooking oil

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Instructions

First Step: Gather and Prepare Ingredients Cook and crisp the bacon, then chop it into small pieces. Grate the cheese, slice the scallions, and measure out cold mashed potatoes. Preheat your skillet over medium heat for frying. If you prefer baking, preheat the oven to 200°C (390°F).

Second Step: Mix the Cake Batter In a large bowl, combine the cold mashed potatoes, grated cheese, chopped bacon, sliced scallions, eggs, plain flour, salt, and pepper. Stir gently just until combined, ensuring the ingredients are evenly distributed but not overmixed to keep the cakes tender.

Third Step: Chill the Mixture Cover the bowl and chill the mixture in the refrigerator for at least 15 minutes or up to 24 hours. Chilling helps the batter firm up, which makes shaping and frying easier and helps the cakes hold their shape.

Fourth Step: Shape and Coat the Cakes Spread panko or your chosen breadcrumbs evenly on a plate or tray. Using an ice cream scoop or spoon, portion about ¼ cup of mixture per cake. Shape into patties approximately 1.5 cm (1/3 inch) thick. Coat each patty thoroughly on both sides with breadcrumbs, pressing gently to help adhesion.

Fifth Step: Cook the Cakes Heat half of the cooking oil in a large skillet over medium-high heat. Fry about six patties at a time, cooking each side for around 2 to 4 minutes until golden brown and crispy. Adjust the heat or time based on the patty thickness and your stove’s heat. Drain cooked cakes on paper towels to remove excess oil and repeat with remaining oil and batter.

Sixth Step: Alternative Cooking Method If you prefer baking, place the cakes on a lightly oiled baking tray in the preheated oven. Bake for about 10 minutes on each side until golden and heated through. Baking results in a crisp exterior but slightly less crunch than frying.

Final Step: Serve and Enjoy Serve the mashed potato cheese bacon cakes hot, topped or accompanied by sour cream, ranch dressing, chopped green onions, or your favorite dip. These cakes are excellent as a side, appetizer, or breakfast item and pair well with steak, eggs, or steamed vegetables.

Notes

🧊 Both freshly made or leftover mashed potatoes work well for the recipe.
🧀 Using a combination of cheeses like cheddar and mozzarella enhances flavor and meltiness.
❄️ Chilling the mixture improves the patty’s ability to hold shape when frying or baking.

Author: Camille Hayes
Prep Time: 15 to 20 minutes
Chilling Time: 15 minutes to 24 hours
Cook Time: 6 to 20 minutes
Category: Appetizer, Side Dish
Method: Frying, Baking
Cuisine: American
Diet: Varies by ingredients used

Nutrition

Serving Size: 1 cake
Calories: 87 kcal
Sugar: Varies
Sodium: Varies depending on bacon and cheese content
Fat: 6 g
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 4 g
Cholesterol: Varies depending on bacon and cheese content