Crispy High Potato Cakes
Who says comfort food and high protein can’t share a plate? These Crispy High-Protein Potato Cakes are golden, crispy, and loaded with flavor thanks to a few smart swaps. Made with protein mashed potatoes, Fairlife milk, eggs, cheese, bacon, and caramelized onions, they’re packed with extra protein while still delivering the comfort-food flavor you crave. Whether you serve them alongside country fried steak, top them with crack chicken, or enjoy them on their own, they’re proof that weight-loss-friendly food never has to be boring.
Crispy High- Protein Potato Cakes Topped
Crispy on the outside, tender on the inside, these high-protein potato cakes make an easy side dish, meal-prep staple, or foundation for endless topping combinations.
High-Protein Crispy Golden Potato Cakes
These crispy golden potato cakes start with a full package of Manischewitz Potato Pancake Mix, boosted with sour cream & chive protein potatoes, eggs, and Fairlife milk for extra protein and flavor. The result is a hearty, diner-style potato cake with a crispy exterior and tender center.
Enjoy them as a simple breakfast side, or use them as a versatile base for Buffalo Chicken, Philly Cheesesteak, Loaded Bacon Ranch, Taco, Pizza, or Breakfast-style variations. One recipe, endless comfort-food possibilities. They are amazing with my High-Protein Crack Chicken.
Ingredients
- 1 package Manischewitz Potato Pancake Mix
- ½ package Sour Cream & Chive Protein Mashed Potatoes
- 2½ cups Fairlife milk
- 2 large eggs
- ⅓ cup Mexican blend shredded cheese
- 3 tablespoons bacon bits
- ¼ cup caramelized onions (or more to taste)
Instructions
- In a large mixing bowl, combine the Manischewitz Potato Pancake Mix, Sour Cream & Chive Protein Mashed Potatoes, Fairlife milk, eggs, Mexican blend cheese, bacon bits, and caramelized onions.
- Stir until well combined.
- Let the mixture sit for 5-10 minutes, or until it thickens into a scoopable batter.
- Preheat your air fryer to 375°F.
- Generously spray a dark-colored air fryer pan or basket with cooking spray. Using a dark pan helps create a crispier, more golden exterior.
- Scoop the mixture into potato cakes and place them on the prepared pan. Lightly flatten each cake.
- Spray the tops generously with cooking spray.
- Air fry for 8-10 minutes, then carefully flip the potato cakes.
- Spray again with cooking spray and continue cooking for an additional 6-10 minutes, or until the cakes are crispy and golden brown on both sides.
- Serve as-is or use as a base for your favorite variations, including Buffalo Crack Chicken, Philly Cheesesteak, Loaded Bacon Ranch, or Breakfast-style toppings.
- BaySnax Tip 💖
- Don't skip the resting time. Letting the batter thicken before cooking helps the cakes hold together and creates the perfect crispy-outside, tender-inside texture.
- Do not skip the dark-colored air fryer pan. A dark pan absorbs and distributes heat better, helping the potato cakes develop a crispy, golden crust. When tested in a lighter pan, the cakes browned much more slowly and never achieved the same crisp texture.
- For best results, generously spray the pan before cooking, spray the tops of the cakes, flip halfway through cooking, and spray again after flipping. This extra step is the secret to getting that crispy diner-style finish.
Nutrition Information
Yield
11Serving Size
1Amount Per Serving Calories 130Total Fat 7gSaturated Fat 3gUnsaturated Fat 4gCholesterol 51mgSodium 262mgCarbohydrates 9gFiber 1gSugar 1gProtein 7g
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