Crisp Mashed Potato Cakes

Crisp Mashed Potato Cakes Recipe
Randy Mayor; Leigh Anne Ross
Just the thought of Ma cooking these savory little cakes up in the cast-iron skillet should make your mouth water. It's doubtful that Ma used panko breadcrumbs, but you'll be happy with the modernization as it makes the potato cakes nice and crispy.


6 servings (serving size: 1 potato cake)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 16 %
Fat 2.2 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.6 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 290 mg
Calcium 40 mg


Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)


Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Maureen Callahan,

Cooking Light

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note