These yummy Onion Cheddar and Bacon Potato Cakes need to be prepared carefully to avoid over-cooking and making them too dry.
Because the potato cakes are known to be fragile and soft, they must be handled with great care to make the meal absolutely perfect, especially when frying them. Do not rush by putting way too many of them next to each other. Make sure you have enough space to flip them over or else it might fall apart.
The mashed potatoes get blended with some red onion, garlic and green onions as well as some crisp-cooked bacon and diced cheddar which melts to gooey pockets right inside the potato cake. They are then fried to a golden crispy exterior while retaining a creamy, delicious inside.
An alternative to frying is to roll them in panko crumbs, and place on a lightly oiled parchment lined baking sheet in a 400 degree F for about 20-25 minutes turning at least once during the baking time.
Here’s how to carefully prepare yummy Onion Cheddar and Bacon Potato Cakes:
1. In a small sauté pan, heat the olive oil over medium heat.
2. Add the red onion and garlic and sauté for only a couple of minutes until the onions are softened but not browned.
3. Remove from heat and add to all of the remaining ingredients in a large bowl.
4. Mix all together well. You will have to use some judgement here. If the mixture seems too wet, add a couple of additional tablespoons of flour to help bind it together.
5. Form into 12 balls, roll in flour and flatten into potato cakes about an inch thick. Wetting your hands to roll the potato into balls is a good tip if your potatoes are particularly sticky.
6. Heat a quarter inch of canola oil in a sauté pan (or preferably a cast iron pan) over medium heat.
7. Fry for a few minutes on either side until golden brown, drain on paper towels before serving. Note that these are very soft potato cakes and need a gentle touch while frying. Do not crowd too many at a time into the pan and give yourself plenty of room to flip them for perfect looking potato cakes.
8. Finished!
Tip: Toss some gravy or warm maple syrup on top for maximum enjoyment!
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Source: Barry C. Parsons