These baked bacon mashed potato cakes are a healthier, lower-fat alternative to the fried version, with a crispy exterior and creamy interior. Turkey bacon is included as an even lighter option.
Ingredients
- 2 cups mashed potatoes (preferably cold, leftover works best)
- 4 strips bacon (or turkey bacon for a lower-fat option)
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons chopped green onions or chives
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1-2 tablespoons olive oil or cooking spray (for crispiness)
- Optional: Sour cream or ranch dressing for serving
Instructions
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon (or turkey bacon) until crispy, about 4-5 minutes per side for regular bacon, or 3-4 minutes for turkey bacon.
- Drain on paper towels, then crumble or chop finely. Set aside.
- Prepare the Potato Mixture:
- In a large bowl, combine the mashed potatoes, crumbled bacon, shredded cheddar, flour, beaten egg, green onions, garlic powder, salt, and pepper.
- Mix until well combined. The mixture should be firm enough to shape; if too soft, add a bit more flour, 1 tablespoon at a time.
- Form the Cakes:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop about 1/4 cup of the mixture and shape it into a patty, about 1/2-inch thick. Repeat to form 6-8 cakes.
- Place the patties on the prepared baking sheet. For extra crispiness, lightly brush the tops with olive oil or spray with cooking spray.
- Bake the Cakes:
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cakes are golden brown and crispy on the outside.
- If needed, broil for 1-2 minutes at the end to enhance crispiness (watch closely to avoid burning).
- Serve:
- Serve warm with a dollop of sour cream or ranch dressing, if desired. Garnish with extra green onions or chives for a fresh touch.
Notes
- Turkey Bacon Option: Turkey bacon has about 50% less fat than regular bacon (approximately 1g fat per slice vs. 2-3g for pork bacon). It provides a similar smoky flavor but may be slightly less crispy.
- Baking instead of frying reduces the fat content significantly, as you’re not using oil for frying (frying can add 5-10g of fat per serving, depending on oil absorption).
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the potato mixture.
- Cakes can be prepped ahead and refrigerated for up to 24 hours before baking.
Enjoy your healthier baked bacon mashed potato cakes!
Please share with friends and family ~
Take care all –
Rourke
