Loaded Bacon and Crispy Onion Potato Cakes

Ingredients:

  • 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

Directions:

  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. 

Notes:

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.

Print Recipe

Yield: 6-8 large potato cakes

Source:
Stacey Doyle
Food Blogger
Little Figgy Food

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