Potato and Bacon Cakes
Crisp, golden, and bursting with savory flavor, these Potato and Bacon Cakes are the ultimate comfort food with a delicious twist. Made with creamy mashed Russet potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions, these irresistible patties are pan-fried to perfection for the ideal mix of fluffy interiors and crispy edges. Perfect as an appetizer, snack, or even a hearty side dish, they strike the perfect balance between indulgence and simplicity. Enhanced with a hint of smoky bacon grease and served with a dollop of tangy sour cream, this easy recipe comes together in just 45 minutes, making it a go-to for busy weeknights or casual gatherings. Treat your taste buds to this mouthwatering medley of flavors and textures—each bite is pure bliss!
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Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 1 cup Cheddar cheese (shredded)
- 3 stalks Green onions (chopped)
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Sour cream (optional, for serving)
Directions
Step 1
Peel the potatoes and cut them into chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-18 minutes, or until tender when pierced with a fork.
Step 2
While the potatoes cook, fry the bacon slices in a skillet over medium heat until crispy. Remove the bacon, let it cool, then crumble it into small pieces. Reserve about 1 tablespoon of the bacon grease.
Step 3
Drain the potatoes and return them to the pot. Mash the potatoes well until smooth and let them cool slightly.
Step 4
In a large mixing bowl, combine the mashed potatoes, crumbled bacon, shredded cheddar cheese, chopped green onions, flour, egg, salt, and black pepper. Mix until the ingredients are uniformly incorporated.
Step 5
Using your hands, shape the potato mixture into small patties, about 3 inches in diameter and 1/2 inch thick. Place them on a plate or tray lined with parchment paper.
Step 6
Heat the reserved bacon grease and 2 tablespoons of vegetable oil in a large skillet over medium heat.
Step 7
Fry the potato cakes in batches, being careful not to overcrowd the pan. Cook each cake for 3-4 minutes on each side, or until golden brown and crispy.
Step 8
Remove the cooked potato cakes and place them on a plate lined with paper towels to drain any excess oil.
Step 9
Serve the potato and bacon cakes warm with a dollop of sour cream on top, if desired.
Nutrition Facts
| Serving size | (476.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1462.9 |
| Total Fat 107.5g | 0% |
| Saturated Fat 47.7g | 0% |
| Polyunsaturated Fat 21.7g | |
| Cholesterol 447.0mg | 0% |
| Sodium 4044.3mg | 0% |
| Total Carbohydrate 59.1g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 5.3g | |
| Protein 62.0g | 0% |
| Vitamin D 85.4IU | 0% |
| Calcium 1036.6mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 833.1mg | 0% |
Source of Calories