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Cheddar Bacon Potato Cakes – The Everyday Comfort Food That Steals the Show

These Cheddar Bacon Potato Cakes are golden and crispy on the outside, soft and cheesy on the inside, and packed with comforting flavor. Perfect for using up leftover mashed potatoes, this quick and easy recipe is great for breakfast, dinner, or even a snack. They're so good, you might find yourself making mashed potatoes just to enjoy them the next day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 –10 cakes
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups 250 g mashed potatoes (leftover or freshly made)
  • 1 cup 125 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup 120 ml milk
  • 1/4 cup 60 ml olive oil or melted butter
  • 2 large eggs
  • 1 cup 100 g shredded cheddar cheese
  • 1/2 cup 75 g cooked and crumbled bacon
  • 2 tablespoons 15 g chopped green onions or chives

Method
 

  1. In a large mixing bowl, combine mashed potatoes, flour, baking powder, salt, and black pepper.
  2. Stir in milk, olive oil (or melted butter), and eggs until the mixture is smooth and thick.
  3. Fold in shredded cheddar, cooked bacon, and green onions or chives.
  4. Heat a lightly oiled non-stick skillet over medium heat.
  5. Scoop the batter into the skillet, flattening slightly to form cakes.
  6. Cook for 3–4 minutes per side or until golden brown and crispy.
  7. Remove and drain on paper towels. Serve hot, optionally topped with sour cream, fried eggs, or extra herbs.

Notes

  • For best texture, use thick mashed potatoes (avoid overly creamy or loose mash).
  • To make ahead, prepare the batter and refrigerate for up to 24 hours.
  • Reheat leftover cakes in a skillet or oven to keep them crispy.
  • Can be made vegetarian by omitting bacon or replaced with plant-based alternatives.
  • Add chopped spinach, grated zucchini, or jalapeños for extra variety.