Get loaded in the morning
The ideal way to celebrate the glorious potato than a twice-baked potato. You get all the heartiness of a baked potato, with the comforting smoothness of a mash, plus the fun extras of a loaded skin. Bliss—but not necessarily what you want in a breakfast spud.
First off, while they're totally worth it on the flavor tip, twice-baked are a bit fussy. You have to bake the potatoes, scoop them out, mix the filling, restuff, then rebake. Not exactly what you want to be thinking about first thing in the morning. Even when made ahead, a twice baked potato can take up to an hour in the oven to reheat. But all of those twice-baked flavors are very morning friendly, so what is an a.m. tater lover to do?
Make twice-baked potato patties. They've got all the flavors of a twice-baked, but easy enough to pull together in the morning. This recipe is made even easier if you make the mixture the night before, so that you can just form them and fry them when you wake up. It’s the perfect excuse to cook a couple of extra spuds so that you can have a future breakfast treat.
These are crusted in corn flakes crumbs, because breakfast, but you can sub out bread crumbs, panko, or even saltine cracker crumbs, use what you have on hand. Feel free to adjust some of the flavorings or mix-ins to your own personal tastes.
Twice-Baked Potato Patties
2 large potatoes, baked or boiled or steamed, skin removed and smashed (about 1½ cups of smashed cooked potato)
½ cup shredded cheddar cheese
¼ cup sour cream
¼ cup cooked bacon bits
¼ cup sliced scallions
Salt and pepper to taste
1 egg, beaten
2 cups corn flakes, bashed into very fine crumbs, or 1 cup bread crumbs or panko
Vegetable oil for frying.
In a large bowl mix the cooked potato with the cheese, sour cream, bacon and scallions. Season this mixture to your taste with salt and pepper. Once you like the seasoning, mix in the egg, you should have a fairly thick mixture. Put in the fridge until ready to form the patties, it’s fine to make the night before and let it firm up overnight.
Place the corn flakes crumbs in a shallow bowl. Divide the chilled potato mixture into four large or eight small patties. Coat the patties on both sides with the crumbs, pressing gently to get the crumbs to stick, you are not looking for a heavy coating, the potato should be sticky enough to make the crumbs adhere.
In a large non-stick skillet over medium-high heat, warm a light coating of vegetable oil until shimmering, then fry the patties about 2 minutes per side until golden brown and crispy, and heated all the way through. You can hold in a 200°F degree oven until you want to serve.
Note: You can totally make these with leftover mashed potatoes, if they aren’t too loose. You might want to leave out the sour cream, so as to not make the mixture too soft, and be careful not to over-season since the cheese and bacon are both salty and pre-made mash is usually already well-seasoned. If you think the mixture is slightly soft to form patties, you can add an extra 1/4 cup of cheese to the mixture to stiffen it up a bit.