Cheesy potato cakes, with bacon, tomatoes and spinach

Holly cooks cheesy potato cakes

Holly cooks cheesy potato cakes Pinterest

Dave and I eat a lot of mashed potato as does our little one. For us three it’s almost like a family staple with the added plus of being something of a comfort food. We have it at least once a week, and that doesn’t include dinner parties when I often serve it to friends. This recipe is probably the world’s best solution to the left-over-mash problem – in fact, it’s so good I’ve been known to make mash from scratch just so I can serve these cakes. They will make a breakfast glamorous and a lunch treaty. Can a breakfast ever really be described as glamorous? Yes, if you serve these delicious cakes.

Holly cooks cheesy potato cakes-on-plate

I know some of you will find the notion of spinach at breakfast somewhat strange, but this meal really benefits from the addition of wilted spinach to give a freshness alongside the butter, potato, bacon fat and cheese.

When Dave and I were last eating this meal, we did reflect on the fact that some people who are less greedy than us, might just need 1 potato cake each, rather than 2. If you have a small appetite, just halve the ingredients. But better still, invite some friends round and cook more bacon, spinach and tomatoes.



Cheesy potato cakes, with bacon, tomatoes and spinach

If you need to make the mash potato from scratch for this recipe you will need
600g/1lb5oz potatoes – I like to use Desiree
12g/½oz butter
some milk – just enough to give the right consistency

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2


  • 500g/1lb1½oz mashed potato
  • 100g/3½oz flour, sieved
  • 60g/2oz Stilton, sliced, or you could use mature cheddar
  • drizzle of oil
  • 4 rashers of bacon
  • 25g/1oz butter
  • 14 cherry tomatoes
  • oil
  • 160g/5½oz fresh spinach
  • 12g/½oz butter
  • salt and pepper


  1. Set the oven to 200°C/180°C fan/395°F/gas mark 6. Mix the mashed potato and flour together and then divide into four tennis ball sized shapes. Break each ball in half and put a quarter of the cheese in the middle. Using two hands, reform the ball.
  2. Heat a frying pan with the drizzle of oil and throw in the bacon rashers. While the bacon fries, put the cherry tomatoes in a small roasting tin, drizzle ½ tablespoon of oil on top and season with salt and pepper. Shake the pan well to roll all the tomatoes in the oil and then place in the oven for ten minutes, or until the tomatoes are blistered in places.
  3. Once the bacon is cooked remove from the pan and keep warm. Melt the 25g/1oz butter in the pan. The add the four potato cakes and fry, turning once, until browned on both sizes.
  4. Wilt the spinach. I like to do this in the microwave. I add 12g/½oz of butter and salt and pepper to the spinach in a microwavable bowl and cover in cling film. I then cook at full power for 1 minute. Stir well and the spinach is ready to serve alongside the potato cakes, tomatoes and bacon.


  • Carbohydrates: 78g

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