Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These delightful little morsels are good with anything! The blue cheese and bacon shine through in this easy recipe.

Recipe Summary test

Servings:
12
Yield:
12 cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.

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  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.

  • Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.

  • Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.

Cook's Notes:

Substitute bacon grease for the olive oil and butter if desired.

The cakes can be made ahead of time and refrigerated. Add 2 minutes per side to cook through.

Nutrition Facts

138 calories; protein 4.8g; carbohydrates 17.2g; fat 5.8g; cholesterol 24.4mg; sodium 320mg. Full Nutrition
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