Categories: Sides

Ingredients

• 3 cup cold mashed potatoes
• 1/3 cup whipped cream cheese
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp baking powder
• 1 1/4 cup finely shredded colby-jack or cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 Tbsp fresh chives, finely chopped
• 2 cup finely crushed plain or Ranch flavored potato chips [more if needed]
• vegetable oil and butter for frying
• sour cream

Directions

1. In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.

2. Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.] To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 Tbsp butter. When the butter has melted add the potato cakes.

3. Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 Tbsp butter to the pan between batches.

4. Remove to a platter and keep warm while frying all of the potato cakes. Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon. Yield:12-16 potato cakes [yield may vary]

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