Loaded Potato Cakes
12-16 potato cakes
Ingredients
3 cup cold mashed potatoes1/3 cup whipped cream cheese
2 large eggs, beaten
1/4 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp baking powder
1 1/4 cup finely shredded colby-jack or cheddar cheese
6 slices bacon, cooked and crumbled
3 Tbsp fresh chives, finely chopped
2 cup finely crushed plain or Ranch flavored potato chips [more if needed]
vegetable oil and butter for frying
sour cream
Instructions
In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]
To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.
Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.
Remove to a platter and keep warm while frying all of the potato cakes. Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon