Crispy Cheesy Potato Cakes
Thanksgiving is one of my very favorite holidays! Every year, we make sure to prepare enough potatoes that leftovers are guaranteed. My family absolutely loves them (for me, the gravy and potatoes are the real star of our Thanksgiving table).
This year I did something fun using those leftover potatoes, and I invited cheese and bacon to the party! Along with the Idaho Potato Commission, I’ve come up with a recipe for a crispy, cheesy, perfect potato cake that serves as a great side dish, snack, or main course! Your whole family will love these – I know mine does! And side note: the sauce is wonderful and will change your life.
I hope you get some time to enjoy your family this weekend. And that you get to making these little gems. They are an absolute treat. Enjoy!
Ingredients:
- 3 cups leftover mashed Idaho® potatoes
- 3-4 slices bacon, diced and cooked
- ¼ cup sliced green onions
- 1½ cups shredded cheddar cheese
- ¼ cup chopped fresh dill
- Salt and pepper to taste
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 to 3 tablespoons oil
Dipping sauce
- 1 cup salsa
- 1 cup sour cream
- ¼ cup green onions, chopped
- ¼ cup fresh dill, chopped
Directions:
- Mix the Idaho® potatoes, bacon, green onions, cheese, dill, and salt and pepper together.
- Form into 8 equal portions, then pat each into round discs.
- One at a time, set each cake gently into the beaten egg wash, then press firmly into the panko breadcrumbs, and set on a plate.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, fry 4 cakes at a time. Flip once, and fry until golden. Repeat with each cake.
- To make the dipping sauce, mix the salsa ingredients. Dip the hot potato cakes into the sauce and enjoy!
Print Recipe
Yield: 8 large or 16 medium potato cakes
Source:
Danielle Kartes
Food Blogger
Rustic Joyful Food
