Loaded Potato Cakes
prep
30 Min
cook
15 Min
feeds
3-5
Loaded potato cake is the ultimate comfort food that will make your taste buds sing. This dish is a mouth-watering combination of crispy and golden brown potato cakes, loaded with bacon, cheese, sour cream, and chives. The creamy and savory toppings melt into the fluffy potato cake, making every bite a delight. The texture of the potato cake is crispy on the outside, and fluffy on the inside, creating a perfect balance of flavors and textures. Whether you're cooking for a crowd or just craving something indulgent and delicious, loaded potato cake is sure to satisfy.
What kind of potatoes are best for making potato cakes?
Russet potatoes are the best choice for making potato cakes because they have a high starch content and low moisture, which makes them fluffy and easy to shape. Yukon Gold potatoes are also a good choice because they have a creamy texture and mild flavor.
How do I make sure the potato cakes are crispy on the outside?
The key to crispy potato cakes is to squeeze out as much moisture as possible from the potatoes. After grating the potatoes, use a clean kitchen towel or cheesecloth to wring out the excess liquid. This will ensure that the potato cakes get crispy on the outside while remaining fluffy on the inside.
Can I make the potato cakes ahead of time?
Yes, you can make the potato cakes ahead of time and reheat them in the oven or on the stovetop. To reheat in the oven, place the potato cakes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through. To reheat on the stovetop, place the potato cakes in a nonstick pan over medium heat and cook for 3-5 minutes per side, or until heated through.
What are some alternative toppings for loaded potato cakes?
Loaded potato cakes are versatile, and you can customize the toppings to your liking. Some alternative toppings include chopped scallions, diced ham, sautéed mushrooms, or roasted garlic.
Can I make the potato cakes in advance and freeze them?
Yes, you can make the potato cakes in advance and freeze them for later. To freeze, place the cooked potato cakes on a baking sheet and freeze until solid. Transfer the frozen potato cakes to a resealable plastic bag and store in the freezer for up to 2 months. To reheat, place the frozen potato cakes on a baking sheet and bake in a preheated oven at 350°F for 20-25 minutes, or until heated through and crispy.
Ingredients
All Ingredients
2 1/2 - 3 cups leftover mashed potatoes
1 1/2 cups monterey jack, shredded
1 cup pepperjack cheese, shredded
3-5 strips of bacon, cooked crisp and crumbled (optional)
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon all purpose seasoning
1/2 teaspoon pepper
3-4 green onions, chopped
1 large egg
1/2 cup Panko breadcrumbs
Instructions
Potato Cakes
Step 1
Combine mashed potatoes, cheeses, bacon, flour, garlic powder, all purpose seasoning, pepper, onions and egg in a large bowl. Chill the mixture for about 20 minutes.
Step 2
Scoop out potato mixture a form into 2 inch round balls. Shape rounds into 1/3 inch patties.
Step 3
Place breadcrumbs in a shallow bowl and coat potato patties on both sides.
Step 4
Over medium-high heat, in a cast iron skillet, add oil about 1/4-inch deep peanut oil.
step 5
When oil is hot, cook potato patties 3-5 minutes per side or until golden brown. Place on paper towel lined plate. Top with sour cream if desired.
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