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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
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.
Drain the potatoes and return them to the pot. Mash the potatoes well until smooth and let them cool slightly.
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.
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.
Heat the reserved bacon grease and 2 tablespoons of vegetable oil in a large skillet over medium heat.
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.
Remove the cooked potato cakes and place them on a plate lined with paper towels to drain any excess oil.
Serve the potato and bacon cakes warm with a dollop of sour cream on top, if desired.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1037 mg | 80% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
