This is another dish that I brought to my Mom’s for Thanksgiving (with the Kalamata Olive and Sun-Dried Tomato Crostini). This can be served as an app or an accompanyment to the main dish. Since we did a buffet-style I set these out for dinner like a make-your-own with the potato cakes on one plate and bacon pieces, shredded cheese, sour cream and chopped scallions for people to top their own. The cakes were very easy to make and they were delicious. I made them at home on Thanksgiving morning then let them cool on paper towels and then brought them to my Mom’s and reheated in a baking dish in the oven. I didn’t have time to fancy up the plate as people had already started eating, but you get the idea below with the plate of cakes and toppings around it in the background. The cakes came out to be about 2 inches wide and 1/2 inch thick. The recipe made about 25 give or take a few.
Loaded Potato Bites
Potato Cakes
- Instant Mashed Potatos-1 packet.
- Any ingredients needed on the packet to make the potatoes
- 2/3 cup Colby Jack cheese, grated. Do NOT use pre-grated.
- 1.5 cup Panko Breadcrumbs
- 1 large egg
- 3 tbsp chives, chopped very small
Toppings
- 3 scallion bunches, chopped small, for topping
- 6 slices of bacon, cooked and crumbled, for topping
- 1 small container of Fat Free Sour Cream, for topping
- 3/4 cup colby-jack cheese, grated. Do NOT use pre-grated.
In a large bowl mix all ingredients for the Potato Cakes above (including the ingredients for the potato packet) until well incorporated.
Heat a large skillet over medium heat, spray with cooking spray, take about a walnut-sized bit of the potato mixture, roll it into a ball and flatten it evenly. Place in pan. Repeat until there are a few in the pan-but you’ll have room to flip them over. Cook on both sides, place on paper towels to cool OR on a plate in the oven to keep warm at a low temperature. Repeat until all of the cakes are cooked.
Serve them warm either topped or not and let your guests top them as they like.
