Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.
Ingredients
- slices bacon: 3 piece
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- garlic: 0.25 tsp (minced)
- ¼ cups mashed potatoes: 1 piece
- American cheese: 1 cup (shredded)
- all-purpose flour: 0.75 cup
- egg, slightly: 1 piece (beaten)
- prepared yellow mustard: 0.25 tsp
- ground black pepper: 0.125 tsp
- dash hot sauce: 1 piece
- vegetable oil: 1 Tbsp
- sour cream: 2 Tbsp
Metric Conversion
Stages of cooking
-
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
-
Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
-
Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
