Loaded Mashed Potato Cakes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 20
- 1 large egg
- 1 tsp garlic powder
- 2 green onions chopped
- 1 cup shredded mozzarella cheese
- chopped green onions
- sour cream
- ranch dressing
- !optional toppings:
- 1 cups shredded mild cheddar cheese
- â½ cup all purpose flour
- 1 package bob evan’s original mashed potatoes (about 2 ⽠cu
- 3 strips bacon cooked crisp and crumbled
- â½ cup italian breadcrumbs
- 2 tablespoon vegetable oil for frying
- Carbohydrate 0.951257333462903 g
- Cholesterol 22.706833336327 mg
- Fat 6.61504566784956 g
- Fiber 0.134759997534752 g
- Protein 3.29056666780145 g
- Saturated Fat 2.4883719275887 g
- Serving Size 1 1 - 24 potato cake (25g)
- Sodium 109.925733362288 mg
- Sugar 0.816497335928151 g
- Trans Fat 0.377465385460544 g
- Calories 76 calories
Combine the mashed potatoes, both cheeses, crumble bacon, flour, garlic powder, onions and egg in a large bowl and stir to combine. Chill the mixture, covered, for about 15 minutes, up to 24 hours. Use an ice cream scoop with a trigger release handle to scoop potato mixture into small 2 inch rounds. Shape the rounds into 1/3 inch thick patties using your hands. Place the breadcrumbs in a shallow bowl and coat potato patties on both sides with breadcrumbs. Lightly oil the bottom of a cast iron or non-stick pan with the vegetable oil over medium-high heat. Cook the potato patties for 3 to 4 minutes per side, until golden brown, and then place on a paper towel lined plate. Let cool slightly before enjoying. Dip in either sour cream or ranch dressing.
