Loaded Mashed Potato Cakes

Instructions

1. In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and once cooled, crumble.
2. Reserve 2 tablespoons of bacon fat in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
3. In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
4. Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
5. Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
6. Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
7. For best results, serve immediately while hot and crispy.
8. Top with green onions, sour cream, or ketchup.