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These crispy potato patties are crunchy on the outside and creamy inside, loaded with gooey cheese and flavorful add-ins. It’s an easy comfort food that turns simple mashed potatoes into a craveable treat with each bite—a perfect mix of crispy and soft textures every time.
One night, I found a lonely tub of mashed potatoes sitting in my fridge. Instead of dumping it, I got creative. I threw in some bacon and cheese, shaped them into patties, and fried them up. My crew loved them so much, they've been begging for them ever since.
Irresistible Ingredients
- Bacon: If you want extra smoky flavor and crunch, toss in crumbled bacon. Totally optional.
- Green Onions: Toss these in for a fresh kick and a little sharpness.
- Breadcrumbs: For max crunch, go with panko—they keep the cakes sturdy, too.
- Cheese: Melty types like mozzarella or cheddar work best if you love that pull-apart middle.
- Mashed Potatoes: Start with a batch that's not runny or soupy—you want it smooth but firm enough to shape.
Nailing Potato Patties
- Temperature Timing:
- Fry for about 3-4 minutes on each side until they’re really golden. The cheese should be gooey inside, not oozing everywhere.
- Frying Finesse:
- Get your oil hot—test with a breadcrumb, and if it sizzles, you're ready. Give the patties space in the pan and let them brown before flipping.
- Coating Technique:
- Roll each patty in breadcrumbs, pressing gently so they stick well. A fridge chill for 15 minutes before frying makes 'em even crunchier.
- Shaping Success:
- Wet your hands a bit and make even patties. Press them enough so they hold together but don’t mash all the filling out.
- Mixture Mastery:
- Don’t let the potato mix get too wet—add a tablespoon of flour if it seems too loose. Gently fold in your add-ins so you get cheese pockets, not just a cheesy mash.
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One super busy holiday, I realized you could shape these ahead and freeze them before cooking. That trick saved the day when family showed up hungry out of nowhere. Just fried the frozen patties a little longer—nobody guessed they weren’t freshly made!
Awesome Sidekicks
Pair these crispy bites with a zesty arugula salad and a splash of lemon vinaigrette. For a bigger meal, throw a fried egg on top and let that yolk run over everything!
Tasty Twists
Try sweet potatoes with a dash of cinnamon if you want them sweeter. Go Mediterranean—fill with feta, spinach, and sun-dried tomatoes. Or do a breakfast version: mix in Swiss and chopped ham, then serve with a poached egg on top.
Best Ways To Store
Keep shaped, uncooked patties between layers of parchment in a sealed container in the fridge for up to three days. If you want to freeze, lay them on a pan till hard, then stash them in a freezer bag.
Over time, I’ve realized these stuffed potato patties are more than a handy way to clean out leftovers. They let you get creative and always bring a bit of happiness—whether you use them as a meal, starter, or just a tasty snack.
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Recipe Questions & Answers
- → Is it possible to use the oven to cook these?
- For sure! Pop them in at 400°F for 20-25 minutes. Turn them around midway, and spritz or brush a bit of oil for crunch.
- → Need a bacon swap?
- Go for mushrooms, corn, sautéed spinach, or bell pepper for veggie bites. Ham or sausage works too.
- → Why are these cakes breaking up?
- Too much liquid in your spuds might be the issue. Add a spoonful of flour to hold things together.
- → Can these be frozen for later?
- Yep! Shape them and freeze before frying. Stack with parchment in a sealed container. Straight from the freezer to the pan—just cook a couple more minutes.
- → Any ideas for what to eat with these?
- Try sour cream, applesauce, salad, or top with eggs for breakfast. They're also great with roast meat.