Loaded Mashed Potato Cakes are a delicious way to use up leftover mashed potatoes. They’re loaded with bacon, sliced green onions, cheddar cheese and sour cream, then fried until golden and crisp—irresistible and satisfying.

These days I’ve felt a bit out of rhythm—focus is something I keep misplacing. But there’s one thing that always snaps me back: fried food. If it’s crispy and involves potatoes, I’m paying attention.

When I had about half a bowl of leftover mashed potatoes from Sunday dinner, I made a batch of my favorite bacon-and-cheese mashed potato pancakes for a Monday side. These cakes work any day—breakfast under an over-easy egg, an appetizer, or a hearty side. They’re versatile and quick to pull together.

How to Make Loaded Leftover Mashed Potato Patties

In a large bowl combine 3 cups mashed potatoes, 3 slices cooked bacon crumbled, 2 tablespoons melted butter, 1/8 teaspoon garlic powder, 3–4 sliced green onions, 1 cup shredded cheddar cheese, 6 tablespoons all-purpose flour, and 1 lightly beaten egg. Season with salt and pepper to taste.

Mix until everything is evenly incorporated.

Add 1/4 cup sour cream and mix well. If you like a little heat, add a dash of hot sauce. Adjust to your taste.

To form patties, dust your hands with flour, scoop a portion of the potato mixture and shape it into a patty. A light dusting of flour helps prevent sticking. If the mixture feels too wet, add a little more flour, but avoid adding too much so the cakes stay tender.

Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil and fry until the bottoms are golden brown and the edges become crispy.

Use a spatula to gently flip each patty and cook the other side. Aim for 5–7 minutes per side, depending on thickness, until both sides are deep golden and crisp.

Watching food fry is oddly calming—resist the urge to flip too soon and wait for that golden edge to form.

Serve the mashed potato cakes with a dollop of sour cream and garnish with chopped green onions or chives and extra bacon crumbles. Each bite should be creamy inside with a crunchy, flavorful exterior.

These golden cakes feature melted cheese, savory bacon and smooth mashed potatoes—comfort food at its best. They’re an excellent way to use leftover mashed potatoes, whether you used russets, Yukon golds or red-skinned potatoes, with or without skins.

If you love this recipe you’ll love these other Great Appetizer Recipes

• Loaded Tater Tots
• Crab Stuffed Mushrooms
• Creating the Perfect Cheese Board
• Easy Homemade Soft Pretzels with Nacho Cheese Sauce
• Easy Philly Cheese Steak Sliders
• Grilled Stuffed Jalapeño Poppers
• Hasselback Pepperoni Pizza Sliders
• Andouille and Crawfish Pimento Cheese Fries
• Everything Bagel Cheese Log

If you need a little food therapy, these fried potato cakes will help wake your taste buds and lift your spirits. I hope you’ll give them a try and enjoy the crispy, cheesy goodness.

Thanks for stopping by—have a great week and come back soon!

Happy Nesting!