Oven Baked Mashed Potato Cakes
Oven-Baked Mashed Potato Cakes – Healthier than pan-fried potato patties, these baked mashed potato cakes are crisp on the outside and melting on the inside. This easy side dish is ideal to accompany holiday dishes like grilled meat, fish, and poultry. Freezable in Ziplock bags and easily portable, these baked potato cakes are also perfect to use up those Thanksgiving leftovers!
INGREDIENTS YOU NEED FOR THE OVEN BAKED MASHED POTATO CAKES
Scale: 1x2x3x
1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs or Panko
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DIRECTIONS
1. To make the baked potato cakes: Cook potatoes in plenty of salted water until cooked through. Meanwhile gently fry onion until translucent and set aside.
2. In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives. Season with salt and pepper to taste. Adjust the texture with a bit of milk if necessary.
3. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
4. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.
5. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden, and serve the baked potato cakes warm,with a sprinkle o grated parmesan on top. Enjoy!
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