1. Prepare the Filling:
- In a large mixing bowl, combine the chilled mashed potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, salt, and pepper. Mix well to combine.
2. Shape the Potato Cakes:
- Divide the potato mixture into equal portions and shape them into patties, about 1/2 inch thick.
3. Coat the Potato Cakes:
- Dredge each potato cake in flour, shaking off any excess.
- Dip each cake into the beaten eggs, allowing any excess to drip off.
- Coat each cake in breadcrumbs, pressing gently to adhere.
4. Fry the Potato Cakes:
- Heat vegetable oil in a skillet over medium heat.
- Fry the potato cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
5. Serve:
- Serve the stuffed potato cakes hot, garnished with additional green onions if desired.
- Enjoy as a side dish or a delicious snack!
Tips:
- Experiment with different fillings, such as cooked ground meat, sautéed vegetables, or different types of cheese, to create your own variations of stuffed potato cakes.
- To make the process easier, you can use a cookie cutter to shape the potato cakes into uniform rounds.
- If you’re short on time, you can also bake the potato cakes in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
These stuffed potato cakes are crispy, flavorful, and a great way to enjoy leftover mashed potatoes in a new and exciting way. Serve them as a side dish or a tasty snack, and watch them disappear!