Crispy Bacon Cheddar Potato Cakes

Crispy bacon cheddar potato cakes are skillet-fried patties made with grated potatoes, smoky bacon, sharp cheddar, and a little egg and flour to hold them together. Their crunchy, golden edges and tender centers make them a satisfying breakfast, brunch, or easy side dish, with the cheese and bacon adding plenty of savory flavor.

Ingredients

1½ lb russet potatoes (680 g), peeled
6 oz bacon (170 g), about 6 slices
1 cup sharp cheddar, freshly shredded (113 g)
½ cup finely chopped yellow onion (75 g)
1 large egg (about 50 g without the shell)
¼ cup all-purpose flour (30 g)
½ tsp garlic powder (1.5 g)
½ tsp fine salt (3 g), plus more to taste
¼ tsp black pepper (0.5 g)
2 tbsp neutral oil, such as canola or avocado oil (30 ml), divided
2 tbsp sliced scallions (6 g), optional, for serving
½ cup sour cream (120 g), optional, for serving

Instructions

Cook the bacon. Set a large skillet over medium heat. Add the bacon slices in a single layer, working in batches if necessary, and cook for about 9 minutes, turning as needed, until browned and crisp. Transfer the bacon to a paper-towel-lined plate. When cool enough to handle, chop it into small pieces. Carefully pour off the bacon fat and wipe out the skillet if it has dark, burnt bits; leave the pan ready for frying.
Prepare the potatoes. While the bacon cooks, peel and coarsely grate the potatoes using the large holes of a box grater. Put the shreds in a clean tea towel or several layers of paper towel and squeeze firmly over the sink to remove as much liquid as possible. Dry potatoes are essential: excess moisture makes the cakes soft and more likely to break apart. Grate the potatoes just before mixing so they have less time to discolor.
Mix the cakes. In a large bowl, combine the grated potatoes, chopped bacon, cheddar, onion, egg, flour, garlic powder, salt, and pepper. Stir until the egg and flour are distributed throughout and the mixture holds together when pressed. If liquid collects at the bottom, drain it and stir in another tablespoon of flour only if the mixture still will not hold. Divide into 8 portions and shape each into a firm patty about 3 inches (7.5 cm) wide and ½ inch (1.3 cm) thick.
Fry in two batches. Heat 1 tablespoon (15 ml) of the oil in the skillet over medium heat. When the oil shimmers, add 4 patties with room between them. Cook for 4 minutes without moving them, until the underside is deeply golden and releases from the pan. Turn carefully with a thin spatula and cook for another 4 minutes. Transfer to a plate and repeat with the remaining oil and patties. Adjust the heat if the outside darkens too quickly; the centers need time to cook through.
Check doneness and serve. Use a food thermometer to check the center of a cake from each batch. Because this is an egg dish, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If a cake needs more time, lower the heat and cook it for another minute or two per side, then check again. Serve the cakes hot, with scallions and sour cream if desired.

Tips

Squeeze the potatoes well. This is the most important step for crisp edges. After squeezing, spread the shreds briefly on a clean towel if they still feel wet. Do not rinse the grated potatoes; their surface starch helps the mixture bind.
Shred cheese from a block when possible. Pre-shredded cheddar is convenient, but it often has an anti-caking coating and may melt less smoothly. Either works here; freshly shredded cheese gives the patties a more cohesive, pleasantly cheesy interior.
Keep the patties compact and the pan uncrowded. Press each portion together before it hits the skillet, then leave space between cakes so steam can escape. If the pan is crowded, cook another batch rather than stacking them in the skillet. Use a thin spatula and wait for a browned crust before turning.
Make them gluten-free if needed. Replace the all-purpose flour with the same quantity of a cup-for-cup gluten-free flour blend. Avoid simply omitting the flour: without a binder, these patties are more fragile and may shed potato shreds when flipped.

Serving Suggestions

Serve the cakes straight from the skillet while their edges are crisp. Sour cream is a simple, cool contrast; plain Greek-style yogurt also works, though it tastes tangier and is usually thicker. Add sliced scallions or chives for a fresh onion note. For breakfast or brunch, pair one or two cakes with scrambled eggs, fruit, or a green salad. If serving eggs alongside, cook the egg dish to 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

They also make a useful side for tomato soup, a bowl of bean chili, or roasted vegetables. For a light lunch, serve two cakes over dressed greens with a sharp vinaigrette; the acidity balances the rich cheddar and bacon. If you are putting them out as a snack, make smaller patties about 2 inches (5 cm) across and keep the same thickness. Smaller cakes brown quickly, so begin checking them earlier and still verify that the centers reach 160°F (71°C).

Variations

Change the cheese: Use a mix of cheddar and Monterey Jack for a milder, stretchier center, or swap in smoked cheddar for a deeper smoky flavor. A sharp cheese gives the clearest contrast with potato; a very soft cheese can make the patties looser, so keep the amount close to the recipe quantity.

Add a little heat: Stir in ¼ teaspoon (about 0.5 g) cayenne or 1 finely chopped jalapeño (about 15 g). For jalapeño, remove the seeds and ribs for milder cakes, or leave some in for more heat. Keep the pieces small so the patties still press together evenly.

Use cooked leftover potatoes: The recipe is designed for raw grated potatoes, which make a particularly crisp, hash-brown-like cake. For a softer, more tender version, use about 3 cups (450 g) cold mashed potato. Reduce the flour to 2 tablespoons (15 g), mix gently, and shape the patties with lightly floured hands. The texture will be more like a potato croquette than a crisp shredded-potato cake; cook until the centers reach 160°F (71°C).

Try a different allium: Replace the yellow onion with ¼ cup (25 g) finely sliced scallions mixed into the batter. Scallions give a fresher, less sweet onion flavor. You can also leave the onion out if needed, but the cakes will have a simpler savory profile.

Storage and Reheating

Let leftover cakes stop steaming, then refrigerate them in a shallow airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For the best texture, place parchment between layers so the crusts do not stick together. Do not leave cooked cakes at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).

To reheat, arrange the cakes in a single layer on a baking sheet and warm in a 400°F (200°C) oven for about 8 to 12 minutes, turning once, until hot and crisp. A skillet over medium-low heat also works: heat a lightly oiled pan and warm the cakes for a few minutes per side. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. A microwave will heat them quickly, but it softens the crust.

For longer storage, freeze fully cooled cakes in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. They are best within about 2 months for quality. Reheat from frozen in a 400°F (200°C) oven, allowing extra time and checking that the center reaches 165°F (74°C). Do not freeze cakes that have already been reheated.

Frequently Asked Questions

Why are my potato cakes falling apart?
Usually the grated potatoes were too wet, the patties were not pressed firmly, or they were turned before a crust had formed. Squeeze the shreds thoroughly, mix until the egg and flour coat them evenly, and let each first side cook undisturbed for about 4 minutes. If the uncooked mixture still will not hold when pressed, mix in 1 tablespoon (8 g) more flour.

Can I prepare the mixture ahead?
It is better to grate and mix the potatoes shortly before frying, because raw grated potatoes discolor and release liquid as they sit. You can cook and chop the bacon, shred the cheese, and measure the dry ingredients up to a day ahead; refrigerate the bacon and cheese separately in covered containers. Grate the potatoes and combine everything just before shaping the cakes.

Can I cook these in an air fryer?
Yes, though the result depends on the size and airflow of the basket. Arrange the patties in a single layer with space around them, brush or spray both sides lightly with oil, and air-fry at 400°F (200°C), turning once, until browned and the centers reach 160°F (71°C). Start checking after about 10 minutes; thicker patties and crowded baskets take longer. Cook in batches rather than overlapping them.

What can I use instead of bacon?
For a meat-free option, leave out the bacon and add ½ cup (75 g) finely chopped sautéed mushrooms or ¼ cup (30 g) chopped roasted red pepper. The cakes will have less smoky, salty flavor, so taste the mixture before shaping and adjust the salt. Cook the mushrooms first and let them cool; adding them raw can release moisture into the potatoes.

Can I use frozen hash browns?
Yes. Thaw about 3 cups (340 g) of plain shredded hash browns completely, then squeeze out excess moisture before mixing. Frozen potatoes may be blanched or treated differently from fresh russets, so their texture can be a little less fluffy, but the cakes will still brown well if they are dry. Check the package for added salt and reduce the recipe’s salt if needed.

How do I keep the first batch warm while the second cooks?
Set the finished cakes on a wire rack over a baking sheet in a 200°F (95°C) oven while frying the next batch. A rack lets air circulate so the bottoms stay crisp; a flat plate tends to trap steam. Keep them there only as long as needed to finish cooking the second batch, then serve promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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