You are about to discover an amazingly delicious recipe that combines two beloved comfort foods: mashed potatoes and bacon. These Cheddar and Bacon Mashed Potato Cakes are perfect for a snack, side dish, or even a light meal. Trust me, you will want to make these cakes over and over again.

To get started, I recommend gathering all your ingredients first. You will need:

• 2 cups of mashed potatoes (leftover works great!)
• 1 cup of shredded cheddar cheese
• 4-6 slices of cooked bacon, crumbled
• 1/4 cup of chopped green onions (or chives)
• 1/2 cup of all-purpose flour
• 1 large egg, beaten
• Salt and pepper to taste
• Oil for frying (vegetable or canola oil works best)

First, if you do not have any leftovers, I suggest you make some fresh mashed potatoes. You can whip them up by boiling the potatoes until tender, mashing them with a bit of butter, milk, salt, and pepper until smooth. Once you have your mashed potatoes ready, let them cool to room temperature.

Next, in a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix everything together until the ingredients are well incorporated. I like to use a spatula to ensure even distribution of the cheese and bacon.

After mixing, it’s time to add the flour and beaten egg. Sprinkle the flour over the mixture, season with salt and pepper, and then add the egg. Combine everything with your hands or a spoon until you achieve a cohesive mixture. If the mixture feels too sticky, you can add a little more flour. You want the mixture to be firm enough to hold its shape when frying.

Now, it’s time to form the cakes. Take a handful of the potato mixture and shape it into a patty, about 1/2 inch thick. You can make them as big or small as you like, just adjust the frying time accordingly. Lay the formed cakes on a baking sheet until you have shaped all of them.

In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once the oil is hot, carefully place the cakes in the skillet, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side or until they turn a beautiful golden brown. After frying, transfer the cakes to a paper towel-lined plate to absorb any excess oil.

These Cheddar and Bacon Mashed Potato Cakes can be served immediately, or you can keep them warm in the oven until you are ready to serve. They pair wonderfully with a dollop of sour cream or some additional chopped green onions on top.

Enjoy your homemade cakes, and don’t be surprised if they disappear quickly! They are a hit with family and friends alike.