The potato is really just a canvas used to hold and present the other flavors. I decided to use my holy trinity: cheddar-bacon-chipotle, or creamy-smoky-spicy. I love that flavor combo. I bet I ate 7 or 8 of these myself, enough for the spice of the chipotle to give me heartburn and for me, That’s a lot! On second thought the pickled jalapenos as garnish may have contributed to that also. Hard to tell, one thing’s for sure though – I ate a bunch of these.
BEHIND THIS BITE
It took me a batch in the skillet to get these right. At first I had too much oil in the pan and I wasn’t getting the crust, so I had to change course. That’s when I cleaned the skillet and used just enough oil so the cakes wouldn't stick, and I left them alone until they were sizzling. It took a little patience and a change of direction, but I got the crispy skin to compliment the creamy and cheesy center.
I ate them with sour cream and pickled jalapeno but these could have been put in a sandwich just as easy. Any number of ingredients and flavors could be used to make them and I highly recommend trying something like this when there is left over baked or mashed potato. Actually, I’d be willing to cook some potatoes to just make more cakes like these again.
Eat well, cook often ...
Make 10 to 12 cakes; 30 minutes
3 C Potato, fully cooked or mashed
1 C Cheddar cheese, shredded
1/2 C Bread crumbs
1/2 C Bacon, crumbled
2 Tbs Chipotle pepper, minced
Pickled jalapenos and sour cream for garnish
Mix ingredients, form patties
In a large bowl mix together potatoes, cheese, bread crumbs, bacon, egg and chipotle pepper. Thoroughly combine. Roll about a 1/4 cup of the mixture into a ball and flatten into a patty. Repeat until mixture is gone. Should make 10 to 12 patties.
Cook and serve
In a large skillet with a little oil cook patties in batches until golden brown. 3 to 4 minutes per side. Remove to a plate, garnish with sour cream and pickled jalapeño, then serve.