Crispy on the outside, creamy and cheesy on the inside — these Loaded Mashed Potato Cakes are the perfect comfort food made from simple, wholesome ingredients. Packed with savory bacon, melty cheese, and fresh herbs, they’re the ideal way to turn leftover mashed potatoes into a crowd-pleasing dish. Serve them for breakfast, brunch, lunch, or dinner — this recipe brings warmth, flavor, and home-cooked goodness to every bite.

Why You’ll Love This Recipe

If you love comfort food that’s crispy, cheesy, and full of flavor, these Loaded Mashed Potato Cakes are for you. They’re easy to make with simple ingredients, perfect for using up leftover mashed potatoes, and versatile enough to serve as a side, snack, or main dish. Whether you’re feeding a crowd or just craving something hearty, these potato cakes deliver that warm, home-cooked goodness in every bite.

Loaded Mashed Potato Cakes

Few recipes capture the heart of comfort food like Loaded Mashed Potato Cakes. This dish takes something as humble as leftover mashed potatoes and transforms it into a crispy, golden, flavor-packed delight that’s impossible to resist. Each bite bursts with the rich creaminess of mashed potatoes, the smoky crunch of bacon, and the gooey goodness of melted cheese — all perfectly balanced with fragrant herbs and a hint of garlic. It’s the kind of recipe that feels like a warm hug on a chilly evening, a rustic favorite that brings joy to family dinners, cozy brunches, and holiday gatherings alike.

This recipe is perfect for anyone who hates letting food go to waste but still wants to create something spectacular from simple ingredients. With a short list of pantry staples and less than 40 minutes from start to finish, these mashed potato cakes turn leftovers into a restaurant-quality dish that’s crunchy on the outside and creamy on the inside. The addition of bacon takes them to a whole new level of indulgence, while the fresh herbs and melted cheese make every bite rich, satisfying, and full of flavor.

The versatility of Loaded Mashed Potato Cakes makes them ideal for any occasion — serve them as an appetizer at a party, a brunch side with eggs, or a comforting dinner alongside roasted meats or vegetables. You can even top them with sour cream, chives, or a drizzle of spicy aioli for an extra burst of flavor. And because they’re made with real ingredients like potatoes, eggs, and cheese, they fit right into both family-friendly and homestyle cooking blogs — the kind of recipe that consistently performs well in search engines for categories like comfort food recipes, easy leftover recipes, and bacon and cheese dishes.

They’re freezer-friendly, kid-approved, and incredibly satisfying — the perfect mix of texture and flavor that hits all the right notes. Whether you’re preparing them for a weekend brunch or a weeknight dinner, these potato cakes deliver that nostalgic, homemade taste that everyone loves.

So the next time you have leftover mashed potatoes, skip the reheating and make these Loaded Mashed Potato Cakes instead — because once you taste that crispy exterior and cheesy, smoky center, you’ll never look at leftovers the same way again.

Servings & Time

• Servings: 8–10 potato cakes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Ingredients

• 2 cups cold mashed potatoes

• 1 cup shredded cheese (such as cheddar)

• ½ cup flour

• 6 strips bacon, cooked and crumbled

• 1 medium onion, chopped (or ¼ cup green onion)

• 2 cloves garlic, chopped

• 1 teaspoon salt

• ½ teaspoon pepper

• 2 tablespoons fresh basil, chopped

• 2 tablespoons fresh parsley, chopped

• 2 eggs, beaten

• 4 tablespoons butter or margarine (for frying)

Instructions

1. Cook the Bacon:
   In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, let cool, then crumble into small pieces.

2. Sauté the Onion and Garlic:
   Remove most of the bacon grease, leaving about 1 tablespoon in the pan. Sauté the chopped onion and garlic until soft and fragrant, about 3–4 minutes.

3. Make the Potato Mixture:
   In a large mixing bowl, combine the mashed potatoes, shredded cheese, flour, crumbled bacon, sautéed onion and garlic, salt, pepper, basil, parsley, and beaten eggs. Mix well until the ingredients form a thick, scoopable dough.

4. Form the Cakes:
   Scoop the mixture into even portions and shape into patties about 3 inches wide and ½ inch thick.

5. Pan-Fry the Cakes:
   Melt butter in a large skillet over medium heat. Fry the potato cakes for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.

6. Drain and Serve:
   Transfer the cakes to a paper towel-lined plate to remove excess oil. Serve hot, garnished with extra parsley or green onions.

Tips for Perfect Potato Cakes

• Cold mashed potatoes hold their shape better than warm ones — chill them before mixing.

• Cheese options: Sharp cheddar gives great flavor, but gouda, Monterey Jack, or pepper jack also work beautifully.

• Make them spicier: Add a pinch of cayenne or smoked paprika for a subtle kick.

• Freezer tip: These potato cakes freeze perfectly — just reheat in an oven or air fryer for a quick side or snack.