LOADED MASHED POTATO CAKES
These Leftover Mashed Potato Cakes make an amazing side dish or light dinner or lunch! These are the perfect way to enjoy leftover potatoes and the flavor combinations are endless!
Provided by Holly Nilsson
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
- Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
- Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
- Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
- Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about ½ - ¾″ thick.
- Fry for about 3 minutes on each side, until they are lightly golden brown.
- For best results, serve immediately, while hot and crispy.
- Top with green onions, sour cream or ketchup.
Nutrition Facts : Calories 253 kcal, Carbohydrate 17 g, Protein 9 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 78 mg, Sodium 558 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
LOADED POTATO CAKES
This is my version of mashed potato cakes.
Provided by Daune (pronounced "Dawn") Browne @vavavoom
Categories Potatoes
Number Of Ingredients 12
Steps:
- Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bits into a large bowl.
- Pour off all but 2 Tablespoons of bacon grease from the frying pan and over medium heat cook the garlic and onion until translucent.
- Add the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
- Wash and dry the frying pan, then melt 1 Tablespoon of butter or margarine in it over medium heat.
- Scoop up about 1/4 cup of the potato mixture and form into a ball. Place it in the hot pan, flattening it out until it's about 1/2 to 3/4 inch thick.
- Fry for about 3 minutes on each side, until they are lightly golden brown. Serve immediately, while hot and crispy. Top with green onions, sour cream or ketchup as desired.
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
FULLY LOADED POTATO SKIN CAKES
Ohhh.. loaded potato skins in a cake..and make ahead to if you want! If making ahead warm in a 375 degree oven for 10 mins. Addictive. Use a waxy potato if you cant get yukon gold/yellow flesh
Provided by MarraMamba
Categories Lunch/Snacks
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crispy, drain and set aside.
- place potatoes and garlic into a pot of water, bring to a boil. Boil about 20 minutes until tender. Drain, return to the pot and mash together. Let cool slightly.
- Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes.
- Add green onions and pepper, egg and flour. stir until smooth and thick.
- Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide.
- Heat some oil in a non stick pan (i use just a tad of cooking spray) and fry patties in bunches, about 3 mins per side until golden and crispy.
- Serve with sour cream and salsa if desired.
More about "loaded potato cakes recipes"
LOADED POTATO CAKES
From melissassouthernstylekitchen.com
Reviews 17Category Side DishCuisine AmericanTotal Time 18 mins
- In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.
- Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]
- To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.
- Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.
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