Loaded Bacon and Crispy Onion Potato Cakes


  • 2 pounds russet Idaho® potatoes, peeled (optional) and diced
  • 2 garlic cloves, minced
  • Salt and ground black pepper to taste
  • 2 tablespoon butter
  • 2 tablespoons all-purpose flour
  • ¾ cup Fresh Gourmet® Crispy Onions, divided
  • ¾ cup Hormel® Bacon Bits, divided
  • Oil, for shallow frying
  • 1 tablespoon chives, chopped, to garnish


  1. In a large pot, bring the potatoes in salted water to a boil and cook just until potatoes are tender but not falling apart.
  2. Drain well and mash with the back of a spoon or potato masher.
  3. Add the garlic, salt, pepper, butter, and flour. Mix well.
  4. Add in ¼ cup of the crispy onions and ¼ cup bacon bits. Mix until well combined.
  5. Divide potato mixture into 6-8 equal balls and pat into rounds, about ½˝ thick.
  6. In a shallow bowl or on a plate, mix remaining crispy onions and bacon bits. Lightly coat each side of potato cakes.
  7. Heat a deep non-stick frying pan with about ¼-½˝ oil over medium heat. Gently shallow fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
  8. Garnish with extra crispy onions, bacon bits, and fresh chives. 


If preferred, the potato cakes can be baked on a parchment-lined baking pan in a 400°F oven for about 10–12 minutes or until golden brown.

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Yield: 6-8 large potato cakes

Stacey Doyle
Food Blogger
Little Figgy Food

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