Loaded Mashed Potato Cakes Recipe

Loaded Mashed Potato Cakes Recipe

It’s the day after Thanksgiving; you know what that means….leftovers! What do you do with them all? Over the past few years I’ve posted a few unique recipe solutions for leftovers (Thanksgiving Stuffed Sweet Potatoes, Post Thanksgiving Bars, etc…). But, this year I’m coming back with another delicious option, Loaded Mashed Potato Cakes.

After making my Sour Cream and Chive Mashed Potatoes and Parnsips I had a ton of leftovers. I didn’t want to waste them. It created the perfect opportunity to develop a new recipe to use them up. If you didn’t make my recipe (shame shame….just kidding) it’s no problem. This recipe is for all forms of leftover mashed potatoes.

These crispy edged cakes have a cheesy center that will melt in your mouth. And let’s be honest, the addition of bacon to any dish makes just about any recipe a little more exciting.

I’m giving you a few ways to enjoy these tasty mashed potato cakes:

  • Side by side with your leftover turkey for a little Tex-Mex flair
  • With a side of eggs as a hearty breakfast
  • Make some salsa chicken and eat these cakes as your side.

…all for the love of the dish


Loaded Mashed Potato Cakes Recipe


  • 2 cups leftover, cold, Mashed Potatoes
  • 1 cup shredded sharp cheddar cheese
  • 5 slices of bacon
  • 2 eggs
  • 1 tbsp chives…make it 2 TBSP if you didn’t use my Sour Cream and Chive Potatoes recipe
  • ¼ cup sour cream
  • 1/3 cup vegetable oil


  1. Heat a pan over medium-high heat. Add bacon and cook until crispy. Remove and place on paper towels to absorb some of the grease. Clean out your pan and remove grease. Break up the bacon into small bits.
  2. Next heat the vegetable oil in a medium saute pan over medium-high heat.
  3. Meanwhile, in a large bowl mix together the mashed potatoes, cheese, eggs, add 1 tbsp chives if they were not in your original mashed potatoes, and ¾ of the bacon bits.
  4. Form palm size patties that are about 1 inch thick. Carefully (so you don’t splash hot oil on yourself) add them to the pan. Cook 2-3 minutes on each side or until golden brown.
  5. Use a flat spatula to flip and remove from pan delicately so they don’t break apart.
  6. Place on paper towels for a minute or two so that some of the oil drips off.
  7. Plate the pancakes and top with a dallop of sour cream, bacon crumbles and more chives.
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