Description
These Stuffed Potato Cakes are a delicious and crispy way to transform leftover mashed potatoes into a cheesy, flavorful side dish. Filled with melted mozzarella and combined with cheddar cheese, bacon, and green onions, they make a satisfying snack or accompaniment to any meal.
Ingredients
Scale
Main Ingredients
- 3 cups mashed potatoes, cooled
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, finely sliced
- 1 large egg
- 1/2 cup all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Stuffing and Coating
- 1/2 cup shredded mozzarella cheese for stuffing
- 1/2 cup breadcrumbs
For Cooking and Serving
- 2 tablespoons olive oil or butter for cooking
- Sour cream for serving (optional)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the cooled mashed potatoes, shredded cheddar cheese, crumbled bacon, finely sliced green onions, egg, all-purpose flour, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated and the mixture becomes thick enough to hold shape.
- Shape and Stuff the Cakes: Scoop about 1/4 cup of the potato mixture and flatten it gently in your hand. Place a small amount of shredded mozzarella cheese in the center, then fold the potato mixture around the cheese to seal it completely. Shape it into a thick, round patty. Repeat this process with the remaining mixture and cheese.
- Coat with Breadcrumbs: Lightly coat each potato cake with breadcrumbs, ensuring all sides are covered for a crispy crust when cooked.
- Cook the Potato Cakes: Heat olive oil or butter in a large skillet over medium heat. Once hot, place the potato cakes in the skillet. Cook for about 4 to 5 minutes on each side or until they develop a golden brown, crispy crust and the cheese inside has melted.
- Serve: Remove the potato cakes from the skillet and drain them briefly on a paper towel-lined plate to absorb excess oil. Serve warm with a dollop of sour cream if desired.
Notes
- These potato cakes are a great way to use leftover mashed potatoes.
- You can substitute ham or sautéed vegetables instead of bacon for different flavor options.
- Chilling the potato mixture for about 20 minutes before shaping helps make the cakes easier to handle and prevents them from falling apart.
- Ensure the skillet is properly heated before cooking to achieve the best crispy texture.
