Crisp Mashed Potato Cakes

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.

Yield: 6 servings (serving size: 1 potato cake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 16%
  • Fat: 2.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.6g
  • Carbohydrate: 22g
  • Fiber: 2g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 290mg
  • Calcium: 40mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
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