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Loaded Mashed Potato Cakes
November 13, 2012

I used all of the ingredients in this recipe, but adjusted the quantities. At least in this house, there's no way that 1-1/4 cups of mashed potatoes will yield 4 servings as a side dish, so I used what I had in the fridge, 2 cups. Also, even with 2 cups of potatoes, 3/4 cup flour is too much. I didn't want to be tasting the flour in my potato cakes, so that was adjusted downward. And I didn't use nearly the fat listed in this recipe. After cooking the bacon, there was a lot of grease in the skillet, so I poured out quite a bit of it and added about 1 tbsp of butter to the pan (wanted the butter for the flavor). There still was a little bit of fat in my non-stick ceramic skillet after the veggies were cooked, so I just browned my cakes in there, didn't start over with a clean skillet and more oil; that worked great, and they browned beautifully. I think all of the ingredients are there for outstanding mashed potato cakes, but you'll just need to adjust them to your personal tastes. For example, next time, I'll add more hot sauce for just a little more zing of spiciness. Good recipe, just needs some customization.

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