Bacon Cheddar and Onion Potato Cakes Review!

Bacon Cheddar and Onion Potato Cakes

I really thought I would love these, but they just did not taste very good to me. I will not make 

these again. 

Ingredients:

cold mashed potatoes

Add egg

flour

Green onions

Parsley

Pepper

Bacon

and cheese- Mix well

Put oil in pan

add onion and garlic- cook till soft

Add to potatoes

If to wet add more flour

I dropped them onto waxed paper,

but didn't use flour under them. I 

think you need to do that. 

Drop in skillet-fry on both sides 

for a few minutes each

Serve and 

Enjoy!

The mashed potatoes get blended with some red onion, garlic and green onions as well as some crisp-cooked bacon and diced cheddar which melts to gooey pockets right inside the potato cake. They are then fried to a golden crispy exterior while retaining a creamy, delicious inside. An alternative to frying is to roll them in panko crumbs, and place on a lightly oiled parchment lined baking sheet in a 400 degree F for about 20-25 minutes turning at least once during the baking time.
 
Recipe:
Makes 12 potato cakes. 

In a small saute pan heat over medium heat:

• 2 tbsp olive oil

Add:

• 1 small red onion, finely diced
• 3 cloves minced garlic

Saute for only a couple of minutes until the onions are softened but not browned. Remove from heat and add to:

• 4 cups cold mashed potatoes
• 1 beaten egg
• 4 rounded tablespoons flour
• 1/4 cup chopped green onion
• 2 tbsp chopped parsley (or other favorite herbs)
• 1/2 tsp black pepper
• 6 slices crisp cooked, thick cut smoked bacon, chopped
• 1 cup diced cheddar cheese ) about a 1/2 inch dice or smaller

Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.

Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.

Heat a quarter inch of canola oil in a saute pan (or preferably a cast iron pan) over medium heat. Fry for a few minutes on either side until golden brown, drain on paper towels before serving.

Note: these, naturally are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for 
perfect looking potato cakes.

I served this with 

  meatloaf-for-chef

and 

  southern-fried-cabbage with 

veggies from my garden

Enjoy!

Lenetta