Loaded Mashed Potato Cakes
These mashed potato cakes are cheesy, creamy, and will surely become an instant family classic
Prep Time:
20 min
Cook Time:
20 min
Servings:
20 - 24
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Ingredients
- 1 Package Bob Evans Original Mashed Potatoes
- 1 1/2 Cups mild cheddar cheese shredded
- 1 Container mozzarella cheese shredded
- 3 Slices bacon cooked crisp and crumbled
- 1/2 Cup all-purpose flour
- 1 Teaspoon garlic powder
- 2 green onions chopped
- 1 Large egg
- 1/2 Cup Italian breadcrumbs
- 2-3 Tablespoons vegetable oil for frying
- Sour cream (optional topping)
- Ranch dressing (optional topping)
- Chopped green onions (optional topping)
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Bob Evans Original Mashed PotatoesInstructions
- Combine the mashed potatoes, both cheeses, crumbled bacon, flour, garlic powder, green onions and egg in a large bowl and stir to combine. Chill the mixture, covered, for about 15 minutes, up to 24 hours.
- Use an ice cream scoop with a trigger release handle to scoop potato mixture into small 2 inch rounds. Shape the rounds into 1/3 inch thick patties using your hands.
- Place the breadcrumbs in a shallow bowl and coat potato patties on both sides with breadcrumbs.
- Lightly oil the bottom of a cast iron or non-stick pan with the vegetable oil over medium-high heat. Cook the potato patties for 3 to 4 minutes per side, until golden brown, and then place on a paper towel lined plate.
- Let cool slightly before enjoying. Dip in either sour cream or ranch dressing.
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