If you’ve ever wondered what to do with those extra mashed potatoes lingering in your fridge, then this Leftover Mashed Potato Cheese & Bacon Cakes Recipe is about to become your new best friend in the kitchen. It’s a delicious, comforting way to transform cold mashed potatoes into golden, cheesy patties packed with crispy bacon and scallions. Each bite offers a perfect balance of creamy, crunchy, and smoky flavors that will have everyone asking for seconds — or thirds!
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own magic to the dish to create that irresistible texture and flavor combination. From the creamy mashed potatoes to the melty cheese and crispy bacon, every component plays a starring role in this recipe.
- 2 – 2 1/2 cups mashed potato: Cold mashed potatoes provide the creamy base that holds the cakes together.
- 1 large egg or 2 small eggs: Eggs act as the perfect binder to keep the patties from falling apart.
- 1/3 cup plain flour: Adds structure and helps with crispiness on the outside.
- 1 cup grated melting cheese: Choose a cheese that melts well for gooey, cheesy pockets inside the cakes.
- 8 oz / 250g bacon, diced: Crispy, salty bacon pieces add a smoky punch and delightful texture.
- 1/2 cup scallions or shallots, thinly sliced: These bring a fresh, mild onion flavor that brightens the cakes.
- 1/4 tsp salt: Enhances all the flavors without overpowering.
- 2 cups panko breadcrumbs or 3/4 cup plain flour: For coating the patties; panko gives a nice crunch, while plain flour offers a lighter crust.
- 4 to 6 tbsp oil (any cooking oil): Used for frying to golden perfection.
- Pepper: Freshly ground for a subtle kick.
How to Make Leftover Mashed Potato Cheese & Bacon Cakes Recipe
Step 1: Combine Your Ingredients
Start by mixing the cold mashed potatoes with the egg(s), flour, cheese, bacon, scallions, salt, and pepper in a bowl. The goal here is to gently combine everything so the flavors marry, and the texture is uniform but not overworked. This mixture forms the heart of your potato cakes.
Step 2: Prepare Your Coating
Spread out the panko breadcrumbs or plain flour on a large plate or a baking tray that can fit about six patties comfortably. This spread-out layer will make coating the patties easier and quicker, so be sure not to crowd them.
Step 3: Form the Patties
Using a 1/4 cup measure or a large ice cream scooper (a trick I love for consistency and ease), scoop portions of the potato mixture onto the breadcrumbs or flour. Leave enough space around each mound because you will be shaping them next and don’t want them sticking together.
Step 4: Shape and Coat the Cakes
Press each mound down to about 1.5cm or 2/3 inch thickness using an egg flip or the bottom of a cup. Then carefully flip each patty and pat the other side to coat it evenly. This step ensures your cakes develop that glorious golden crust while frying.
Step 5: Fry to Golden Perfection
Heat half of your oil in a large skillet over medium-high heat. Fry the patties in batches of six, cooking each side for about two minutes until they turn a beautiful golden brown. The smell of cheese melting and bacon crisping is simply tantalizing at this point!
Step 6: Drain and Repeat
Once cooked, transfer the patties to a paper towel-lined tray to drain any excess oil. Then add more oil to your pan if needed and cook the remaining patties until all are golden and crispy.
Step 7: Serve While They’re Hot
These cakes are best enjoyed fresh from the pan when the cheese is still melting and the bacon is perfectly crispy. Prepare for happy faces and requests for your secret recipe!
How to Serve Leftover Mashed Potato Cheese & Bacon Cakes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and a fresh herbal note that perfectly complements the rich cakes. A dollop of sour cream or a drizzle of spicy aioli can also elevate them, adding creaminess or a little kick.
Side Dishes
These potato cakes are incredibly versatile. Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness. Or pair them with roasted vegetables or steamed greens for a hearty meal. They also make fantastic accompaniments to eggs for a luscious brunch.
Creative Ways to Present
For a special occasion or an impression-worthy appetizer, stack the cakes with layers of sautéed mushrooms or caramelized onions in between. Top each stack with a fried quail egg for extra indulgence. They also make playful sliders with lettuce and tomato tucked inside small buns.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long), store the cakes in an airtight container in the refrigerator for up to three days. Be sure they have cooled completely before refrigerating to keep them from becoming soggy.
Freezing
You can freeze uncooked patties by laying them on a baking sheet lined with parchment paper and freezing until solid. Then transfer them to a freezer-safe bag or container. When ready to cook, thaw in the fridge overnight and fry as usual. Cooked cakes can also be frozen and reheated, though the texture is best when fresh.
Reheating
To reheat, pop the cakes in a preheated oven at 180°C (350°F) for 10–15 minutes or crisp them up in a non-stick pan with a little oil. Avoid microwaving if possible, as it softens the crust.
FAQs
Can I use sweet mashed potatoes instead of regular potatoes?
Absolutely! Sweet mashed potatoes add a lovely sweetness that complements the salty bacon and sharp cheese beautifully. Just be mindful that the texture might be a little softer, so you might need to add a tad more flour to bind the mixture well.
What type of cheese works best in this recipe?
A melting cheese like cheddar, mozzarella, or a mild gouda works wonderfully. These cheeses provide gooey, melt-in-your-mouth richness without overpowering the other flavors.
Is it possible to make this recipe vegetarian?
Definitely! Simply omit the bacon and consider adding sautéed mushrooms or smoked paprika for that savory umami kick you’d miss from the bacon.
Can I bake these instead of frying?
Yes, you can bake the cakes at 200°C (400°F) for about 20–25 minutes, flipping halfway through. Baking yields a lighter texture but won’t be quite as crispy as frying.
How do I prevent the cakes from falling apart during cooking?
Make sure the mashed potatoes are cold and firm, and don’t overmix the batter. Using the egg as a binder and coating the patties evenly in flour or panko also helps keep them intact while frying.
Final Thoughts
This Leftover Mashed Potato Cheese & Bacon Cakes Recipe is such a joyful way to breathe new life into leftovers and turn them into something truly crave-worthy. The mix of creamy, cheesy, and crispy textures paired with smoky bacon is pure comfort food done right. Trust me, once you try making these, they’ll become a beloved staple in your kitchen rotation—perfect for a quick snack, an appetizer, or even dinner on a busy weeknight. Give it a go and enjoy every golden, flavorful bite!
