Recipe by Kaylenesue
5-Ingredient Fix Contest Entry. 1 quick side dish simple as it gets. Something fun that even the kids can help with and can be made ahead and frozen or placed in fridge and cooked when you are ready. Word of advise if you freeze these really allow them to slack out cause the ice crystals will form in these and will pop in the oil and can burn easily.
- 1 -20 ounce Simply Potatoes Traditional Mashed Potatoes
- 1 large yellow onion, cubed
- 1 -6 ounce sour cream
- 6 slices semi crisp cooked thick cut bacon
- 1 (8 ounce) package colby-monterey jack cheese
Directions See How It's Made
- allow the mashed potatoes to come to room temp to allow easy work of mixing all the items together well, once you have your bacon all crisp and cooled and placed on paper towel do not discard the fat cause this will be used to fry these tator cakes in it so place that aside to allow to cool off while you prepare the rest to fry up. Mix in to a bowl the the potatoes, onion, sour and 4 ounces of the cheese really well and set aside. Cut into small pieces the bacon and then add to potato mixture mixing well. Once this is mixed take out small handfuls and pat out in hands small sized pancake shapes and then allow to sit on paper towel lined plate long enough for them to sorta dry out on out side and not so sticky to touch . In skillet that has bacon fat add about 1/8th cup of oil to this if there doesn't seem to be enough to really fry these cause they tend to suck the oil up some, make sure you heat oil well and place the cakes a little but apart and allow to brown with out turning them to much may be about 2 to 3 minutes each side as long as oil is good and hot. Once browned return to paper toweled plate to drain off excess oil and once these have drained you can serve them with rest of the cheese and some sour cream. What makes these great as it is something that you can add any pork item into the mix to change the profile taste to suit your family's like.