Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes

Teach09 0

"Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite."

Ingredients 55 m {{adjustedServings}} servings 203 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  2. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
  3. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
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Reviews 42

  1. 48 Ratings


Hubs’ elaborate approval and five star rating of these potato cakes was a rare occasion. Indeed, I agree with his assessment – that they were NOT soggy as some can be, they were flavorful, as some are not, and certainly a “make again.” But what he didn’t know was that I changed this recipe significantly, not with the ingredients, but with the measurements of them. I used TWICE the amount of potatoes called for while at the same time using only 1/3 the amount of flour. If my math is correct that means I used only 1/6 the amount of flour meant for a given measurement of potatoes. I used no butter at all –the bacon grease was enough. As Hubs put it, the potato cakes didn’t suffer for my changes, and in his mind (and mine too) they were instead improved. As written, with the hefty amount of cheese and flour expected for the amount of potatoes called for, I can’t imagine I would have liked them. Too much flour, cheese and butter for sure, for such a small amount of potatoes. So… use twice the amount of potatoes, no butter, and just a tablespoon or two of flour and these are simply excellent. As this recipe’s first reviewer, I want to be very careful that I send it off on the right foot. My four star rating, then, is better than the recipe as written and less than the five stars this recipe deserves with these modifications. To rate it any less than four stars would unnecessarily dissuade others from trying this recipe that has such great potential.


I used all of the ingredients in this recipe, but adjusted the quantities. At least in this house, there's no way that 1-1/4 cups of mashed potatoes will yield 4 servings as a side dish, so I used what I had in the fridge, 2 cups. Also, even with 2 cups of potatoes, 3/4 cup flour is too much. I didn't want to be tasting the flour in my potato cakes, so that was adjusted downward. And I didn't use nearly the fat listed in this recipe. After cooking the bacon, there was a lot of grease in the skillet, so I poured out quite a bit of it and added about 1 tbsp of butter to the pan (wanted the butter for the flavor). There still was a little bit of fat in my non-stick ceramic skillet after the veggies were cooked, so I just browned my cakes in there, didn't start over with a clean skillet and more oil; that worked great, and they browned beautifully. I think all of the ingredients are there for outstanding mashed potato cakes, but you'll just need to adjust them to your personal tastes. For example, next time, I'll add more hot sauce for just a little more zing of spiciness. Good recipe, just needs some customization.


Made tonight! I used cheddar cheese instead of American it was FANTASTIC!!!