Instead of wasting leftovers, transform them into a unique and savory side dish worthy of entertaining and simple enough to make any night of the week.


  • ½ cup chopped crisp-cooked bacon
  • 1 cup shredded Cheddar cheese
  • Chives
  • 1 egg, beaten
  • ¾ cup all-purpose flour
  • ¼ cup finely chopped green onion
  • 3 cups leftover mashed potatoes, chilled
  • 1 Tbsp. olive oil
  • ½ cup peas
  • Sour cream


Place griddle plates on the grill. Use switch at bottom right rear of grill to make flat surface. Close cover and set cooking temperature at 425°F and cooking time for 5 minutes. Allow grill to preheat for 5 minutes.

Stir together potatoes, cheese, bacon, peas, onion, egg and 1/4 cup of the flour until well combined. Divide into 12 equal portions and shape into balls. Flatten each ball into a 1/2-inch thick patty.

Place remaining flour in a shallow bowl and coat outside of each patty; gently shake off any excess.

Place on greased griddle and brush tops with olive oil. Close the cover and cook for 5 minutes or until crisp on the outside and warm on the inside. Serve with sour cream sprinkled with chives.

Tip: If mixture isn't holding together because it's too wet, add additional flour, 1 tbsp at a time, until the mixture is cohesive. If it's too dry, add a splash of milk.


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