Ingredients

The following ingredients have 8 Servings
  • 6 strips bacon
  • 1/2 cup diced white onion (chopped (or ¼ cup green onion))
  • 2 cloves garlic (chopped)
  • 2 cups cold mashed potatoes
  • 1 cup shredded cheese (such as cheddar)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh basil (chopped, or ½ teaspoon dried)
  • 2 tablespoon fresh parsley (chopped, or 1 2 teaspoons dried)
  • 2 eggs
  • ½ cup flour (*see note)
  • 4 tablespoon butter or margarine (for frying)

Instruction

  • In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and, once cooled, crumble.
  • Reserve 2 tablespoons of bacon in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
  • In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
  • Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
  • Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
  • Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
  • For best results, serve immediately, while hot and crispy.
  • Top with green onions, sour cream or ketchup.