Potato Cake With Cheese And Bacon Recipes

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POTATO CAKE WITH CHEESE AND BACON



Potato Cake with Cheese and Bacon image

Provided by Anne Willan

Categories     Cheese     Potato     Side     Sauté     Quick & Easy     Bacon     Fall     Winter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

5-ounce/140-grams piece lean bacon, cut into lardons
2 tablespoons/30 grams lard or vegetable oil
2 pounds/900 grams baking potatoes, thinly sliced
Salt and pepper
8 ounces/100 grams Cantal or Gruyère cheese, diced or cut into thin, narrow strips
10-inch/25-cm nonstick frying pan

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 PATTY CAKES



Bacon Cheddar Patty Cakes image

I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.

Provided by Rae

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g

BACON POTATO BAKE



Bacon Potato Bake image

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. -Helen Haro, Yucaipa, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 460 calories, Fat 25g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1045mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

CHEESE AND BACON POTATO ROUNDS



Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
  • When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

CHEESY POTATO CAKE RECIPE BY TASTY



Cheesy Potato Cake Recipe by Tasty image

Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley

Provided by Pierce Abernathy

Categories     Dinner

Yield 12 servings

Number Of Ingredients 11

5 russet potatoes, medium
2 tablespoons all-purpose flour
2 cloves garlic, minced
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup heavy cream
3 cups shredded cheddar cheese
3 cups gruyère cheese, shredded
9 slices ham
fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  • In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  • Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  • Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  • Add a final layer of potato slices around the center of the pan
  • Top with the remaining cheddar and Gruyère cheese.
  • Cover with greased aluminum foil and bake for 40 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  • In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  • Slowly add in the cream, whisking until fully incorporated.
  • Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  • Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  • Cool for at least 30 minutes, then slice and serve.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams

CHEESE AND BACON POTATO BAKE



Cheese and bacon potato bake image

I bought 2 jars of white cheese sauce to make lasagne with the other day and had enough left over to try something without wasting the rest of the sauce. I made this and it worked. It's super easy and ready in 45 mins. You can add other ingredients such as onion, leek and herbs if you wish but I just used bacon this time.

Provided by tidysue

Time 45m

Yield Makes 4 portions as part of a meal.

Number Of Ingredients 5

3/4 jar of white cheese sauce
Upto 4 potatoes sliced thinly
4 unsmoked bacon rashers
Grated Cheddar cheese
Grated parmesan

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.

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)



Bacon Cheddar Potato Cakes Recipe - (4.5/5) image

Provided by JeffK

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cheddar cheese, shredded

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.

CHEESE AND BACON POTATO CAKE



Cheese and Bacon Potato Cake image

Pommes des Vendangeurs, this divine and very rich potato delicacy is from The Simply French cookbook by Patricia Wells. We often make this dish for Christmas Eve dinner to accompany the roast beef. Perfect holiday food!

Provided by Penny Stettinius

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon butter, clarified
6 ounces thick slab bacon, rind removed, fat trimmed, and thinly sliced
2 1/2 lbs baking potatoes, such as Idaho Russets
1 1/4 cups gruyere cheese, freshly grated
fresh ground black pepper

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.

Nutrition Facts : Calories 405.3, Fat 22.2, SaturatedFat 9.8, Cholesterol 49.3, Sodium 334.8, Carbohydrate 38.4, Fiber 3.4, Sugar 1.7, Protein 13.6

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON



Shredded Potato Cake With Egg And Cheese And Bacon image

Provided by Mark Bittman

Categories     breakfast, one pot, main course

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 5

1/2 pound slab or other good bacon, cut into 1/4-inch chunks
3 or 4 potatoes, about 1 1/2 pounds
Salt and pepper to taste
At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar
6 to 8 eggs

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.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

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