Leftover mashed potatoes become skillet cakes with reduced-fat cheddar, bacon, green onions, egg, and flour. Each small patty cooks in butter until crisp and golden, with optional non-fat sour cream for serving.
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup reduced-fat shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup green onions, chopped
- 1 large egg
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter, for frying
- Non-fat sour cream, for serving, optional
Form and Fry
- Combine the mashed potatoes, cheddar, bacon, green onions, egg, flour, garlic powder, salt, and pepper in a bowl. Mix well.
- Shape the mixture into small patties about 2–3 inches in diameter.
- Heat the butter in a large skillet over medium heat.
- Cook the potato cakes for 3–4 minutes per side, until golden brown and crispy with hot, set centers.
- Garnish with additional green onions and serve with optional sour cream.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 6
Shape Before Heating the Skillet
Mix until the egg and flour are fully incorporated, then form all the patties before melting the butter. Keeping them within the stated 2–3-inch size helps them turn without breaking. Use a flat spatula and wait for the first side to become golden before flipping each cake once.
Leave space between the patties in the skillet so the spatula can slide underneath without disturbing the neighboring cakes.
