Mashed Potato Cakes

Mashed Potato Cakes 

These mashed potato cakes are oven baked rather than pan fried making them a healthier alternative. These mashed potato cakes are crispy on the outside and melting on the inside with the addition of pancetta adding a flavour burst sure to please. 

2 lbs potatoes, peeled & cut in 2” pieces 

2 eggs 

2 tbsp onion, finely chopped

1 cup pancetta, diced 

3 tbsp butter 

2 tbsp milk 

2 tbsp chives, chopped

5 tbsp breadcrumbs or panko

Salt to taste 

Freshly ground black pepper 

Parmesan cheese (optional)

Add potatoes to a large pot of salted cold water, bring to a boil and cook approximately 15 - 20 minutes or until potatoes are fork tender, drain.  Add 1 tbsp butter, milk & pepper and mash until creamy. 

Heat 1 tbsp of butter in a small sautee pan over medium heat. Add onions and cook gently until translucent. 

In a large mixing bowl combine potatoes, eggs, pancetta onions, butter and chives. Season with salt and pepper to taste.  Adjust the texture with additional milk if necessary.  

Preheat oven to 400 degrees and line a baking sheet with parchment paper or baking mat.

On the baking sheet, using a ring mold, sprinkle a layer of baking crumbs, add potato mixture to about 1 1/2 inches thick. Press down lightly with a spatula or glass jar and finish with another sprinkle of breadcrumbs. Remove the ring mold and repeat the process using the remaining potato mixture.  

Bake in the oven for 10 minutes or until golden. Top with a sprinkle of Parmesan cheese and serve. 

Notes:

* For fluffier mashed potatoes, choose Russets or Yukon gold potatoes, they are perfect for mashed potatoes. 

* This recipe is perfect for using leftover mashed potatoes.  If you don’t have quite enough, you can either cook a few more or reduce the added ingredients to compensate.  

* You can keep the leftover mashed potatoes cakes in the fridge for up to 2 days or store in the freezer for up to 3 months. Thaw them on the counter and reheat in the oven.