Let me just start this off by saying I love potatoes. Yup. Loooove them. I like them baked, boiled, scalloped, fried, steamed, creamed…you get the picture. So I’m always up for any recipe that calls for spuds. These Bacon & Potato Cakes are wonderful for so many reasons. Primarily because they are yum, yum, yummy!
I mean what is not to like here…you’ve got potatoes and bacon. And the bacon is not only inside but also perched on top. Get. OUT!
But this recipe also rocks because you can use left over mashed potatoes in it. Now let me clarify – there are rarely any “leftover” mashed potatoes in my house. Nope. Gobbled right up. But I am thinking of you. You might actually have a bowl of mashed potato left uneaten. In which case this is a great recipe for making good use of them.
Now I have shared a couple similar recipes in the past. Like the one for these scrumptious Potato Farls. I know…these look very similar to today’s featured dish. The difference is that these have flour mixed in with the mashed potato. They have a much more cake or bread like texture.And I did these Colcannon Cheddar Skillet Cakes. They also looks similar to todays treat, however you need leftover Colcannon, which consists of mashed potatoes, cabbage, leeks and bacon, to make these up.
So today’s recipe for Potato & Bacon Cakes is pretty pared down to simple ingredients you are likely to have in the house, potatoes, bacon, oats…you get it.
And since spuds are so versatile you can serve these Bacon & Potato Cakes for breakfast along with some eggs or as a side dish in the evening. Or really as a meal all on their own. They got it all…the protein…the starch…throw in a little side salad and the veg is covered as well!
They are also fairly portable assuming their not burn your fingers off hot straight out of the ole frying pan. So on St. Patrick’s Day, you can just grab one up and dash out the door if you’re late getting out to the parade. (Sadly, I wrote this before all the parades were cancelled. Thanks Covid -19. You might just have to do a mini parade with just your family marching around the living room this year.) This snack will definitely help to fortify you for all the pints that will be headed your way.
Bacon & Potato Cakes
recipe slightly adapted from: The Complete Irish Pub Cookbook
- 5 starchy potatoes, such as russets or yukon gold, peeled and cut into even peices
- 8 bacon strips
- 1 tablespoon salted butter
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon black pepper
- 2 tablespoon snipped chives
- 1/4 cup rolled oats
- 1 egg, lightly beaten
- all purpose flour for dusting
- oil for frying
Add the potatoes to a large saucepan of salted boiling water, cover, bring to a boil and simmer for 20 minutes until tender. Drain well and allow to cool.
While potatoes are cooking, fry bacon until crisp. Drain on paper towels. Set aside four of the strips. Chop the remaining bacon.
Rice the potatoes into the bowl of a stand mixer. Mix in the butter, sea salt and pepper until creamy. Stir in the chopped bacon, chives, oats and beaten egg. If you already have some leftover mashed potatoes, stir in the chopped bacon, chives oats and a beaten egg into approximately 3 cups of the leftovers.
Dust a dinner plate with flour. With a 1/4 cup scoop, scoop out portions of the potato mixture and drop onto floured plate. With floured hands, pat the scooped potato into flattened cakes.
Place in refrigerator for 30 minutes or so to chill.
Melt some butter or pour some of the reserved bacon grease into a frying pan and heat over medium heat. Add the potato cakes and cook for about 4 minutes on each side, until golden brown.
Transfer the cakes to a serving plate and top with pieces of the reserved bacon strips and any micro greens you might have on hand.
Bacon & Potato Cakes brought to you today by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Bacon & Potato Cakes;