Oh, mashed potatoes. I don’t think I have to tell anyone how good mashed potatoes are. They are kind of the perfect side dish. But in my house, it doesn’t matter if I’m cooking for 3 or 30 – there are always leftovers! And, let’s face it, mashed potatoes reheated are never the same.
I hope these potato cakes will save you any time that you have leftover mashed taters to use up. They are easy to throw together and the ingredients you probably already have on hand. The recipe makes six servings and calls for 2-3 cups of mashed potatoes, but you could easily multiply it if need-be. Oh, and they are made in the oven using a muffin tin- no frying involved.
So, you will need:
2-3 cups leftover mashed potatoes
½ cup bacon, cooked, crumbled
1 cup cheese, shredded (cheddar or anything else you might have on hand)
2 scallions, diced
1 tsp thyme
1 tsp garlic, minced
salt and pepper as desired
Preheat your oven to 350 degrees. Grease muffin tin and set aside.
Combine all your ingredients into a large bowl and mix well.
Divide mixture evenly into your muffin tin. Bake for 18-20 minutes or until the tops are golden brown.
Seriously simple. If you want, you can top with more cheese while hot, or in the last few minutes of baking. Serve with sour cream, chives, or more chopped bacon if you’re feeling crazy
- 2-3 c leftover mashed potatoes
- ½ c bacon, cooked, crumbled
- 1 c cheese, shredded (cheddar or anything else you might have on hand)
- 2 scallions, diced
- 1 egg
- 1 tsp thyme
- 1 tsp garlic, minced
- salt and pepper - as desired
- Preheat oven to 350
- Grease a muffin pan and set aside
- In a large bowl, combine all ingredients and mix until well incorporated.
- Divide the potato mixture between all 6 muffin cups
- Bake for 18 – 20 minutes or until the tops are golden brown.
- For serving, sprinkle with a bit more cheddar over the top and let melt while the cakes are still hot. Also a dollop or two of sour cream is also a nice addition.