3/4 cup chopped bacon (from about 3 slices)
1 small yellow onion, peeled and minced
1 1/4 cups (250 g) leftover mashed potatoes
1 cup (4 oz) shredded sharp cheddar cheese
3/4 cup (105 g) gum-free gluten free flour blend
1 teaspoon mustard powder
1 tablespoon chopped scallions
1 teaspoon garlic salt (or 1/2 teaspoon garlic powder + 1/2 teaspoon salt)
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 tablespoons (56 g) vegetable oil, for frying
Sour cream, for serving
Hot sauce, for serving
Fresh chopped herbs (parsley, chives, cilantro), for serving
In a large, heavy-bottom skillet over medium-high heat, place the bacon and brown, stirring occasionally, until browned and crispy (about 10 minutes). Remove the bacon from the skillet, draining as much of the fat drippings as possible, and place on a paper towel-lined plate to finish draining. Remove all but about 1 tablespoon of the reserved bacon drippings and set aside to cool (use for another purpose or discard). Turn down the heat to medium, add the minced onion and cook, stirring frequently, until translucent and soft (about 10 minutes more). Remove the cooked onions and set them aside to cool.
In a large bowl, place the leftover mashed potatoes and break them up so they cover the bottom of the bowl evenly. Add the shredded cheese and flour blend, and mix to combine. Add the cooked onions and bacon, then the mustard powder, scallions, and garlic salt, and mix to combine. Add the egg and mix until moistened and fairly uniform in texture. Using a medium ice cream scoop or two large spoons, divide the mixture into 8 or 9 portions, about 3 tablespoons each. Roll each portion into a ball between your palms, and then pat back and forth until you’ve created a patty shape.
Line a baking sheet with paper towels, place a wire rack on top, and set the baking sheet aside. Returning to the original skillet, add about 2 tablespoons of the vegetable oil and place over medium-high heat until the oil shimmers. Place as many of the shaped patties as will fit without any crowding in the hot oil and fry for about 2 minutes or until golden brown on the underside. Flip the patties gently, and let finish frying until golden brown all over. Transfer the cooked patties from the pan to the prepared wire rack and baking sheet combo. Allow the cakes to drain briefly. Repeat with the remaining patties, adding the rest of the vegetable oil as necessary.
Dollop each cake with a bit of sour cream, some hot sauce, and chopped herbs, and serve immediately.
Adapted from AllRecipes Magazine.