Cheese And Bacon Potato Cake Recipes

BACON CHEDDAR PATTY CAKES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
• Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
• Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CRISPY CHEESE AND BACON POTATOES

Steps:

• COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
• COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
• Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

CHEESE AND BACON POTATO BAKE

Steps:

• Preheat oven to 180 degrees (fan)
• Peel your potatoes and slice thinly (about 1/2 cm thick)
• Cook your bacon in a frying pan to your preference.
• Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn't enough to cover you can add a little whole milk and stir to thin it out.
• Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more.
• Place in the oven for 20 minutes
• Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes.
• Remove from oven and serve.

POTATO CAKE WITH CHEESE AND BACON

Steps:

• Heat the bacon lardons in a 10-inch/25-cm frying pan over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the lard in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover, and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of them are crushed, as they will help hold the mixture in a cake.
• Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON

Steps:

• Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
• When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
• Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

BACON AND BLUE CHEESE POTATO PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
• Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
• Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.

CHEESE AND BACON POTATO CAKE

Steps:

• Preheat the oven to 425 degrees.
• Butter the bottom and sides of a 9" round baking pan.
• Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
• Allow the bacon to drape over the edge and set aside.
• Peel the potatoes, rinse under cold running water, and pay dry.
• Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
• Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
• Repeat, creating two additional layers of potatoes and cheese.
• Fold the overhanging bacon onto the potatoes.
• Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
• Remove the pan from the oven and transfer it to a rack.
• Let it rest, for 15 minutes, so the potatoes will unmold easily.
• Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.

CHEESY CHEDDAR POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.