Cheese And Bacon Potato Cake Recipes

POTATO CAKE WITH CHEESE AND BACON

Steps:

• Heat the bacon lardons in a 10-inch/25-cm frying pan over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the lard in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover, and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of them are crushed, as they will help hold the mixture in a cake.
• Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CHEESE AND BACON POTATO CAKE

Steps:

• Preheat the oven to 425 degrees.
• Butter the bottom and sides of a 9" round baking pan.
• Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
• Allow the bacon to drape over the edge and set aside.
• Peel the potatoes, rinse under cold running water, and pay dry.
• Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
• Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
• Repeat, creating two additional layers of potatoes and cheese.
• Fold the overhanging bacon onto the potatoes.
• Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
• Remove the pan from the oven and transfer it to a rack.
• Let it rest, for 15 minutes, so the potatoes will unmold easily.
• Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.

CHEESY POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

POTATO AND BACON CAKE

Steps:

• Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook 7 minutes. Drain well and return potatoes to pot. Meanwhile, in a large cast-iron or heavy skillet, cook bacon over medium-high, stirring occasionally, until browned but not completely crisp, 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
• Pour all but 2 tablespoons fat into a small bowl. Return skillet to heat and cook one-third the potatoes, stirring occasionally, until light golden brown, 3 minutes. Transfer to an 8-inch round cake pan (2 inches deep); sprinkle with one-third the bacon. Press firmly with the back of a large spoon to pack mixture very tightly. Cook remaining potatoes in 2 batches. Layer each batch in pan with bacon, pressing as you go. Spoon 1/4 cup reserved bacon fat over mixture. Cover tightly with foil; bake 1 hour. Remove foil; bake until potatoes are crisp and golden, 30 minutes. Let cool 15 minutes. Invert onto a plate.

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

BACON CHEDDAR PATTY CAKES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
• Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
• Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CHEESY BACON BAKED POTATOES

Steps:

• Scrub potatoes, pat dry and pierce with a fork.
• Bake at 425 for 55-65 minutes or until soft.
• While potatoes are baking, cook bacon in a skillet until browned, cool and crumble.
• In 2 Tbsp of bacon grease, saute onion and green pepper until still tender crisp, then add mushrooms and saute until mushrooms are cooked, then set aside.
• When potatoes are cooked, cut a slice from the top of each.
• Scoop out the flesh, keeping the shell intact.
• Mash potato, adding 1 cup of the cheese, milk, butter, egg, salt, vegetable mixture and half of the bacon.
• Spoon mixture into the shells, top with remaining cheese and bacon.
• Bake at 350 for 20 minutes or until slightly brown on top.

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON

Steps:

• Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
• When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
• Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
• Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
• In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
• In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
• One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
• Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

CHEESY POTATO AND BACON LAYER

Steps:

• Preheat oven to 190C. Parboil potatoes for 10 minutes. Drain, cool slightly and thickly slice.
• Melt 25g butter and fry onion until golden. Stir in cheese, thyme and seasoning.
• Butter up an ovenproof dish and layer up potatoes, onion mixture and bacon. Pour cream over and cook for 1 hour 15 min until golden. Serve with garden peas.

CHEESY CHEDDAR POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.

CHEESE AND BACON POTATO BAKE

Steps:

• Preheat oven to 180 degrees (fan)
• Peel your potatoes and slice thinly (about 1/2 cm thick)
• Cook your bacon in a frying pan to your preference.
• Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn't enough to cover you can add a little whole milk and stir to thin it out.
• Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more.
• Place in the oven for 20 minutes
• Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes.
• Remove from oven and serve.