BACON & CHEDDAR POTATO CAKES

6 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
2-3 cloves garlic, grated or finely chopped
6-8 green onions, finely sliced on an angle
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, drain on paper towels, crumble, and set aside. Leave the bacon drippings in the skillet. Add garlic & green onions & saute’ for 1 to 2 minutes or until slightly soft. Drain. Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon, cheddar cheese, & sauteed garlic & green onions. Form the mixture into 8 patties. Heat the bacon drippings over medium/medium high heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side. Drain on paper towels. Enjoy!!!
Note: I also bake my bacon on a broiler pan in the oven at 375F. The drippings will drain to the bottom of pan so it’s less greasy & bacon will stay nice, straight & crisp & won’t curl up.

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