Crisp Mashed Potato Cakes

Name: Crisp Mashed Potato Cakes
Yield: 6 servings (serving size: 1 potato cake)
Ingredients: Cooking spray; ½ cup chopped green onions; 2 cups mashed potatoes, chilled; 2 tablespoons shredded extrasharp cheddar cheese; ⅛ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 center-cut bacon slice, cooked and crumbled; ¾ cup panko (Japanese breadcrumbs)

9 Ratings
7 Reviews

Just the thought of Ma cooking these savory little cakes up in the cast-iron skillet should make your mouth water. It's doubtful that Ma used panko breadcrumbs, but you'll be happy with the modernization as it makes the potato cakes nice and crispy.

By Maureen Callahan

Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:

6 servings (serving size: 1 potato cake)

Nutrition Info

Ingredients

Cooking spray
½ cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
¾ cup panko (Japanese breadcrumbs)

Directions

Step 1
Preheat oven to 425°.

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Step 2
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
Step 3
Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Nutrition Facts

Per Serving:

122 calories; calories from fat 16%; fat 2.2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.1g; protein 3.6g; carbohydrates 22g; fiber 2g; cholesterol 6mg; iron 0.3mg; sodium 290mg; calcium 40mg.

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Mleigh

01/08/2013

I've made this recipe several times when I've had leftover mashed potatoes, and it always turns out great. Tonight is "clean out the fridge" night so we'll be eating a lot of odds and ends!

crusnock

07/25/2012

Used 2-day old mashed potatoes, and turned out great. I sprayed the tops with butter-flavored cooking spray before baking and then again after I flipped them. The second time I made these, I used chopped pepperoni instead of bacon and Mexican 4-cheese instead of cheddar, and they still turned out wonderful.

PinkLadyLA

10/13/2011

These didn't work for me at all. They never thickened enough to flip, despite at least doubling the cook time for one side. Maybe because I used instant potatoes? They stayed a goopy (yet yummy) mess.

CubsFan222

11/06/2010

i really liked these! i had something similar at a upscale rest one time and these came pretty close. I put the mashed potatoes in the freezer for about 15 minutes before making so they were firm. I also brushed them with a little EVOO before i threw them in the oven so they would brown nicely. Very tasty! i am going to try to make them in smaller ball shapes next time and see how that turns out.

JennieBean

09/25/2009

This is an amazing way to use up leftover potaotes! My family can't get enough!

DixieDishrag

12/21/2008

These tasted great, but they were severely ugly. I don't think my leftover potatoes were cold enough. They spread out on the baking sheet into gelatinous blobs that were very hard to turn over. However, I served them to just the family, and my teenage sons thought they were delicious. I think the bacon had a lot to do with it. I'm going to try them again with very cold mashed potatoes and see if they hold together a little better.

lksmithnj

11/11/2008

Rave reviews from everyone, and I had no problem with the recipe at all. Mashed potatoes stayed together and browned very nicely. I used leftover garlic mashed potatoes, regular onion which I mixed with more garlic and browned in cooking spray, and added a handful of leftover cooked broccoli. Maybe that's what made them so moist? I also cooked them 15+ minutes on each side on a cookie sheet that I sprayed quite liberally with Pam. They were soft on the inside and crispy out. Recipe made six patties, and we all wished we had more! I highly recommend this recipe; it's the best way I've found to use leftover mashed potatoes & broccoli. Also seems like it would be okay to experiment with different cheeses, veggies and seasonings.

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