Loaded Mashed Potato Pancakes Recipes

LOADED STUFFED POTATO PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

LOADED MASHED POTATO CAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
• Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
• Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

LOADED MASHED POTATO CAKES

Steps:

• Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl.
• Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook).
• Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
• Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
• Scoop up about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about ½ - ¾″ thick.
• Fry for about 3 minutes on each side, until they are lightly golden brown.
• For best results, serve immediately, while hot and crispy.
• Top with green onions, sour cream or ketchup.

LOADED MASHED POTATO PANCAKES RECIPE

Steps:

• Fry bacon until crisp. Remove and crumble into small bits. Set aside in a large bowl.
• Pour off all but 2 tablespoons of bacon grease from the pan. Cook garlic and onion until soft. Add to the bacon bits.
• Add remaining ingredients, except butter, to the bowl and mix (it will be sticky).
• Clean pan, then melt 1 tablespoon butter over medium heat.
• Scoop ¼ cup potato mixture and form into a ball. Place it in the hot pan, and flatten out until it's about ½" to ¾" thick. Fry 3 minutes on each side, until golden.
• Keep warm until ready to serve. For best results, serve immediately while still crispy.

3-INGREDIENT SMASHED POTATOES WITH MARINARA & MOZZARELLA

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil and coat generously with cooking spray.
• Scrub potatoes and prick all over with a fork. Place on a microwave-safe plate and microwave on High, turning once or twice, until soft, about 10 minutes. Using tongs, carefully transfer the potatoes to the prepared baking sheet and let cool slightly.
• Using the back of a large spatula, gently smash the potatoes to flatten them to about ½-inch thickness. Drizzle with oil and sprinkle with salt and pepper.
• Roast the potatoes for 20 minutes. Remove from the oven and top each with marinara and cheese. Bake until the cheese is melted and golden, 8 to 10 more minutes.

LOADED MASHED POTATO CAKES

Steps:

• Cook bacon in a medium skillet over medium-high heat until crispy, stirring occasionally 5-7 minutes. Drain off grease and transfer to a large bowl (reserving some for garnish.)
• In the same skillet, melt the butter. Add the onion, celery, and garlic; saute until vegetables are tender, about 5 minutes. Transfer to the bowl with the bacon.
• Add to the bowl the mashed potatoes, cheese, flour, egg, mustard, pepper, and a few dashes of hot sauce; stir to combine.
• Form mixture into 8 (1/3-cup) patties, about 1/2-3/4 inch thick.
• Heat oil in the skillet over medium heat. Fry patties until golden brown, 2-3 minutes per side.
• Serve immediately with a dollop of sour cream, chives, and reserved bacon.

LOADED POTATO PANCAKES

Steps:

• Microwave the butter and water in a large bowl until the water is very hot and the butter is melted. Whisk in the potato package. Mix until combined and allow to fully cool in the refrigerator.
• Meanwhile, chop the chives and cook and crumble the bacon.
• Preheat a frying pan or cast iron skillet. Liberally add oil to the pan. Form thick patties with your potato mixture and cook to brown, about 5 minutes a side on high heat.
• Be gentle with the pancakes at this point because they will be soft. Move to a serving dish and top with the bacon, chives, and sour cream.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.