Loaded Mashed Potato Pancakes Recipe
Servings: 4 servings
These leftover mashed potato cakes are a great way to use up mashed potatoes!
- 2 cups cold mashed potatoes
- 1 cup shredded cheese such as cheddar
- ½ cup all-purpose flour
- 6 strips bacon
- 1 medium onion chopped
- 2 eggs
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon butter or margarine
Fry bacon until crisp. Remove and crumble into small bits. Set aside in a large bowl.
Pour off all but 2 tablespoons of bacon grease from the pan. Cook garlic and onion until soft. Add to the bacon bits.
Add remaining ingredients, except butter, to the bowl and mix (it will be sticky).
Clean pan, then melt 1 tablespoon butter over medium heat.
Scoop ¼ cup potato mixture and form into a ball. Place it in the hot pan, and flatten out until it's about ½" to ¾" thick. Fry 3 minutes on each side, until golden.
Keep warm until ready to serve. For best results, serve immediately while still crispy.
Calories: 531kcal | Carbohydrates: 41g | Protein: 18g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1141mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 2mg