Name: Cheesy Stuffed Potato Cakes with Crispy Bacon Perfection
Ingredients: 2 lbs russet potatoes (about 4 large ones – you want the starchy kind, not waxy); 1/2 yellow onion, grated (have tissues ready for the inevitable crying); 2 eggs, beaten (the glue that holds our potato dreams together); 1/4 cup all-purpose flour (a little structure never hurt anybody); 1 tsp garlic powder (not garlic salt – rookie mistake); 1/2 tsp smoked paprika (the regular kind works too, but smoked adds this amazing depth); Salt and pepper (be generous – potatoes need it); 3 tbsp fresh chives, chopped (or green onions if that’s what’s in your fridge); Oil for frying (vegetable, canola, or peanut oil all work great); 8 oz block of cheddar cheese (please, for the love of all things holy, grate it yourself); 4 oz cream cheese, softened (because one type of cheese is never enough); 1/4 cup sour cream (the tang balances the richness); 1/2 tsp garlic powder; Pinch of cayenne (optional, but that little kick is chef’s kiss); 8 slices bacon, cooked crispy and crumbled (cook a couple extra slices because we all know you’ll snack while cooking); Extra sour cream for serving; More fresh chives for garnish (make it pretty, people eat with their eyes first); Hot sauce (for the heat seekers)

Description

Let me introduce you to your new obsession. These are basically what would happen if a loaded baked potato and a crispy hash brown had a baby. I came up with these bad boys during a particularly brutal hangover when I couldn’t decide between breakfast and lunch foods. They’re golden-brown potato cakes that are crispy on the outside, stuffed with melty cheese in the middle, and topped with perfectly crispy bacon bits and a dollop of sour cream. They’re ridiculous in the best possible way, and they disappear FAST at brunches and potlucks.

Ingredients

Scale

For the Potato Cakes:

2 lbs russet potatoes (about 4 large ones – you want the starchy kind, not waxy)
1/2 yellow onion, grated (have tissues ready for the inevitable crying)
2 eggs, beaten (the glue that holds our potato dreams together)
1/4 cup all-purpose flour (a little structure never hurt anybody)
1 tsp garlic powder (not garlic salt – rookie mistake)
1/2 tsp smoked paprika (the regular kind works too, but smoked adds this amazing depth)
Salt and pepper (be generous – potatoes need it)
3 tbsp fresh chives, chopped (or green onions if that’s what’s in your fridge)
Oil for frying (vegetable, canola, or peanut oil all work great)

For the Cheesy Filling:

8 oz block of cheddar cheese (please, for the love of all things holy, grate it yourself)
4 oz cream cheese, softened (because one type of cheese is never enough)
1/4 cup sour cream (the tang balances the richness)
1/2 tsp garlic powder
Pinch of cayenne (optional, but that little kick is chef’s kiss)

For the Topping:

8 slices bacon, cooked crispy and crumbled (cook a couple extra slices because we all know you’ll snack while cooking)
Extra sour cream for serving
More fresh chives for garnish (make it pretty, people eat with their eyes first)
Hot sauce (for the heat seekers)