Loaded Mashed Potato Cakes

• Meat

  • 6 strips Bacon

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 2 cups Mashed potatoes
  • 1 Onion, medium
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Butter or margarine

• Baking & Spices

  • 1/2 cup Flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 cup Cheese

Found on spendwithpennies.com

Description

Ingredients

• 2 cups cold mashed potatoes
• 1 cup shredded cheese (such as cheddar)
• ½ cup flour
• 6 strips bacon
• 1 medium onion, chopped (or ¼ cup green onion)
• 2 cloves garlic, chopped
• 1 tsp salt
• ½ tsp pepper
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 2 eggs
• 4 tbsp butter or margarine

Directions

• Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
• If using white onion, pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic and over medium heat until translucent. (If using green onion, no need to precook).
• Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (itll be sticky).
• Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
• Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until its about ½ - ¾ thick.
• Fry for about 3 minutes on each side, until they are lightly golden brown.
• For best results, serve immediately, while hot and crispy.
• Top with green onions, sour cream or ketchup.