This has been a crazy-busy week, and it’s not even close to being over or slowing down yet. It’s too frakking hot to do much in the way of cooking, although that usually never stops me from firing up the oven or standing over the stove.
I had some leftover mashed potatoes from the weekend, and had to think of a way to use them. I purposely made extra so I would have extra to work with. I was thinking something in the way of potato pancakes, and I thought I’d bulk them up a bit by adding some bacon and cheddar.
Cheddar Bacon Potato Cakes. They’re not healthy or anything, although I served mine with some unsweetened applesauce. Apples and pork play well together. So do apples and cheese. And even if I’m just making regular potato pancakes, I always have applesauce to top them–I chalk it up to my German heritage making an appearance. Jay thinks it’s a little weird, but his people came up with Lutefisk, so he shouldn’t talk.
I was hoping these would be enough on their own to be a meal. I figured all the necessary components were there–Meat and potatoes. But they wouldn’t be so heavy which isn’t what you want when it’s bordering on 90+ degrees with 250% humidity.
They were enough for me.
Rachel @ Tramplingrose.com
Yields 3-4
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 C cooked and cooled mashed potatoes
- 1/2 lb. bacon, diced and cooked crisp
- 1 C shredded cheddar cheese
- 1 egg, lightly beaten
- 1/2 C flour
- 1 tsp. onion powder, or 1/2 onion, finely diced
- 1 tsp. garlic powder or 1 clove garlic, minced
- 1 tsp. dried parsley flakes
- salt & pepper to taste
- oil, for frying (canola, light olive or vegetable)
- applesauce, for serving (optional)
Instructions
- In a large skillet, begin heating the oil (approximately 1/3 C) over medium heat. In a large mixing bowl, mix together the potatoes, bacon, cheddar, flour, onion powder, garlic powder and parsley. Add in the egg, and mix until combined (the mixture will take on a batter-like consistency).
- Drop by large spoonfuls (about 1/4 C) in the hot oil, spreading out a bit. Cook until golden brown and crisp (about 5-6 minutes), then carefully flip with a spatula to cook the other side.
- Drain on a paper-towel-lined plate, and season with salt and pepper. Repeat with the remaining batter, adding more oil to the skillet if necessary.
- Serve hot, with applesauce, if desired.
Cheddar Bacon Potato Cakes would be lovely for a weekend breakfast, as well as a weekday “brinner” (breakfast-for-dinner). You could use scallions in place of the onion and serve them with sour cream for more of a loaded baked potato taste. Either way, they’re delicious. You can’t go wrong when bacon and cheddar are involved!
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