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Baked Potato Cakes

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I happy to admit that I have a slight addiction to Pinterest and regularly spend waaaaaay too much time browsing through recipes and other fun posts when I should be doing other important things e.g tackling the growing washing pile in our laundry.  It’s certainly not all bad, as if it wasn’t for Pinterest I wouldn’t have come up with the idea for these Baked Potato Cakes.

Baked Potato Cakes

These little delights are the perfect way to ‘pretty up’ your regular old mashed potatoes and I think they are special enough to even serve on their own as finger food at a party.  I decided to fill my baked potato cakes with two of my favourite savoury ingredients – bacon and parmesan cheese.  If you wanted to be extra tricky, you could add some grated zucchini, carrot or even corn and I don’t think the kids would be any the wiser.

Print Recipe
5 from 5 votes

Baked Potato Cakes

Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Sides
Servings: 12
Author: Lauren

Ingredients

  • 700 g of potatoes
  • 2 spring onions
  • 4 rashers of short cut bacon
  • 2 tablespoons of milk
  • 2 tablespoons of butter
  • 1/2 cup of finely grated parmesan cheese
  • 1/2 teaspoon of paprika
  • salt and pepper to taste
  • 1/4 cup of bread crumbs.

Instructions

  • Preheat your oven to 210 degrees and line a tray with baking paper.
  • Peel the potatoes and cut in half before placing them into a steamer on your cooktop. Cook until the potatoes are soft.
  • In the meantime, finely dice the bacon rashers and spring onion and cook in a frying pan over a medium heat until the bacon begins to brown. Remove from the heat and set aside.
  • Remove the cooked potatoes from the heat and mash in a large bowl
  • Add the cooked bacon and spring onions, butter, salt and pepper, paprika, grated parmesan cheese and milk and stir well until combined. If the mixture isn't coming together, add a little extra milk.
  • Place a round cookie cutter on the baking tray and sprinkle a few breadcrumbs in it. Scoop a couple of spoonfuls of the mashed potato mixture into the cookie cutter until it's approximately 2cm high. Lightly press down on the top to flatten. Carefully remove the cookie cutter and repeat until you have used all of the mashed potato mixture.
  • Sprinkle the remaining breadcrumbs over the top of the potato cakes.
  • Place the baking tray into your preheated oven and bake for 15 - 18 minutes or until the potato cakes begin to turn golden brown.

I made these Baked Potato Cakes as a side to an easy Sunday night dinner of defrosted sausages and beans – yep we sure are fancy eaters in our house!  This recipe made twelve Baked Potato Cakes and we ended up eating 7 of them so I have put the remaining five into a ziplock bag and into the freezer.

 

What kind of meals do you have for Sunday night dinner?

Comments

  5. Johanna @ Green Gourmet Giraffe says

    I love a lazy sunday night dinner – though it depends on what we have been doing as to what we eat. Beans on toast is a good standby if there aren’t leftovers to use up. I tried my ombre potato and cheese torte recently with purple potatoes and I could imagine making mini tortes this way would work brilliantly.

    Reply

  7. [email protected] says

    I’m hoping I might be able to get one of these passed by one little 4-year-old, she’s been really picky of late! Pulling my hair out kind of picky!!
    As far as Sunday night dinners go we have been known to cook up a batch of 2 minute noodles quite well, I’m thinking these baked potato cakes would be a much better option. Have a gorgeous weekend ahead lovely lady! xx

    Reply

    • Lauren says

      Hi Jody, I use a round biscuit cutter to shape them and push the mixture down quite firmly to help keep it all together. I hope that helps 🙂

      Reply

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