In the heart of every home, there’s a melody that sings of warmth and comfort. A golden crust gives way to tender centers, inviting us to indulge in the simple pleasures that lie within the embrace of Loaded Mashed Potato Cakes. With each bite, the symphony of flavors dances upon the palate, evoking cherished memories of gatherings and laughter shared around the dinner table.
Why make this recipe
Loaded Mashed Potato Cakes beckon us to explore the delightful juxtaposition of texture and taste. They transform humble mashed potatoes into a culinary masterpiece, where the creamy interior meets a crispy exterior, and savory notes of cheese and bacon intertwine with the herbaceous crispness of green onions. It is a dish that invites creativity, providing a canvas for your culinary artistry and nourishing both body and soul.
How to make Loaded Mashed Potato Cakes
Ingredients:
- 24 oz Mashed Potatoes (about 2 1/2 cups)
- 1 1/2 cups shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz bacon, cooked crisp and crumbled
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 2 green onions, chopped
- 1 large egg
- 1/2 cup Italian breadcrumbs
- 2 to 3 tablespoons vegetable oil, for frying
- Optional toppings: Sour cream, Ranch Dressing, Chopped green onions
Directions:
Begin your culinary journey by gently embracing the creamy chaos of mashed potatoes in a large, inviting bowl. Join in the dance of flavor by adding both the mild cheddar and mozzarella cheeses, followed closely by the crisp, crumbled bacon. Dust in the flour, sprinkle the garlic powder, and fold in the vibrant green onions, allowing the essence of each ingredient to mingle. As you introduce the large egg, envision how it will bind this sumptuous medley together, creating harmony.
Cover this delightful mixture and let it rest in the cool embrace of your refrigerator for 15 minutes to 24 hours. This pause allows the flavors to blend and the texture to firm up, preparing it for its final form.
When the moment feels right, retrieve your mixture and wield an ice cream scoop to portion it into perfect 2-inch rounds. Shape these gentle mounds into patties about 1/3 inch thick and coat them lovingly in Italian breadcrumbs, ensuring each one is enveloped in golden promise.
In a wide pan, heat the vegetable oil over medium-high heat, allowing it to shimmer in anticipation. Carefully place the patties into the oil, their sizzle serenading your senses. Cook for 3 to 4 minutes per side, until they are a lovely, golden brown. Once they have reached their exquisite state, transfer them to a paper towel-lined plate, allowing any excess oil to be absorbed while you pause to admire your handiwork. Delight in the option of serving them warm, adorned with a dollop of sour cream, a drizzle of ranch dressing, or a sprinkle of fresh green onions—each addition enhancing the already rich experience.
How to serve Loaded Mashed Potato Cakes
Present these golden cakes with an artistic flair—a vibrant platter adorned with optional toppings invites your guests to engage with their own creativity. Whether as an appetizer at a gathering or a comforting main course served alongside a crisp salad, these loaded delights promise to enchant.
How to store Loaded Mashed Potato Cakes
To safeguard the integrity of overnight delights, store any leftover potato cakes in an airtight container in the refrigerator. They will be a treasure for another day’s feast. To revive their golden glory, reheat in a skillet over medium heat or in the oven, allowing them to crisp anew.
Tips to make Loaded Mashed Potato Cakes
- For even more flavor, consider blending in a handful of your favorite herbs, such as fresh parsley or chives.
- Ensure your oil is adequately heated before adding the cakes to achieve the desired crispiness without too much oil absorption.
- Experiment with dipping sauces; a tangy barbecue or rich aioli can add delightful dimension to the already flavorful cakes.
Variations
Consider introducing seasonal vegetables, such as finely chopped spinach or roasted red peppers, to your mixture for a burst of color and nutrition. Alternatively, substitute different types of cheese—smoked gouda or pepper jack can infuse your cakes with unique, bold flavors.
FAQs
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Can I use leftover mashed potatoes?
Absolutely! In fact, this recipe is a delightful way to repurpose leftover mashed potatoes into a scrumptious new dish. -
Can I freeze the cakes before frying?
Yes, you can freeze the formed patties before frying. Arrange them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Fry directly from the freezer, adding an extra minute or two to the cooking time. -
What can I serve with Loaded Mashed Potato Cakes?
These cakes pair beautifully with a crisp side salad, roasted vegetables, or even a hearty soup, making them versatile enough for various culinary occasions.
In the gentle unfolding of each ingredient and the loving touch of your hands, behold the artistry present in baking—a tapestry woven with patience, where the beauty lies in the creation as much as in the enjoyment. Every mash, fold, and sizzle whispers the essence of home.
Loaded Mashed Potato Cakes
Ingredients
Method
- In a large bowl, combine the mashed potatoes, both cheeses, crumbled bacon, flour, garlic powder, and chopped green onions.
- Add the egg and mix until well blended.
- Cover and refrigerate the mixture for 15 minutes to 24 hours.
- Shape the mixture into 2-inch round patties about 1/3 inch thick, coating them in Italian breadcrumbs.
- Heat vegetable oil in a wide pan over medium-high heat.
- Fry the patties for 3 to 4 minutes per side until golden brown.
- Transfer cooked cakes to a paper towel-lined plate to absorb excess oil.