Place the mashed potatoes in a large bowl, chop through mashed potatoes to crumble and loosen them up to prepare for mixing other ingredients in.
Stir in egg, bread crumbs, garlic powder, salt and pepper. Once ingredients are well blended, prep a plate by covering it with bread crumbs.
Scoop potato mixture using a ¼ cup sized scoop and place on top of crumbs. Roll ball over bread crumbs and coat opposite side, patting cake down some to flatten into a patty. Move to another plate until ready to fry. Repeat until all potato mixture has been scooped and coated.
Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add potato cakes to hot oil and brown on one side, cooking over medium heat for about 2 minutes on each side, or until golden brown.
Place on serving platter and top with sour cream, chives, and bacon (if using) as garnish.
A note about your mashed potatoes. When making this recipe, if your mashed potatoes are still kind of wet, then you will need to add more bread crumbs to help thicken the cakes up. I wouldn’t skip the egg because that is a binder, although I’m sure you can get away with it by adding cheese or something else that would help keep the cakes together.My mashed potatoes were mashed with some butter and sour cream. I did not use any milk when mashing, so they were on the dryer side the next day when I made these cakes. I used about ¼ cup of the bread crumbs and they held their shape quite well. You will have to go with what you feel will work when it comes to your potatoes and how wet or dry they are.About the nutrition facts: Nutrition information does not include any of the optional ingredients.