Homemade Potato Cakes (Way Better than Arby’s)

If you’ve had the famous Arby’s Potato Cakes, you know how addicting they are. You don’t have to worry that they have been discontinued though. I’ve got the perfect Homemade Potato Cake recipe for you - and they’re way better than Arby’s. It saves you tons of calories and points - and they’re still just as addicting! Get used to making them daily, because you’ll gobble these up in no time. 

Arby’s potato cakes came with a whopping 21 grams of fat for just 3 cakes. This homemade potato cake version will only cost you 9 grams of fat for 3 cakes. That’s major savings on fat - without sacrificing any flavor. The bacon and garlic really come through on these potato cakes, pairing perfectly with the crispy potato. It’s a fantastic side dish if you have little picky eaters. You won’t feel bad about serving them these homemade potato cakes daily. 

Three reasons why you need to make this recipe! 

You save money and calories. 

You can whip these up in the same amount of time it takes you to sit in a busy drive-thru. Save time, money, and calories by making these Arby’s Potato Cakes right at home. 

It’s made with clean ingredients.

The unfortunate part of fast food is you have no idea what ingredients it actually has in it. Homemade potato cakes are made with whole, clean ingredients. No processed items or chemicals are in these! 

It’s a fun way to use up those potatoes sitting in your pantry. 

Instead of the regular baked potatoes or mashed potatoes you may plan on having for dinner, take a few minutes and throw this recipe together. You won’t regret it! 

Ingredients you need to make Homemade Potato Cakes: 

• 3 medium potatoes
• 2 eggs
• 2 tablespoon all purpose flour
• 3 slices Oscar Mayer center cut bacon, cooked and crumbled 
  • save the bacon grease in the pan
• 2 tablespoon grated parmesan cheese
• Dash of salt & pepper
• 1 teaspoon cajun seasoning
• 1 teaspoon garlic salt
• ¼ teaspoon paprika

How to make Homemade Potato Cakes (step by step): 

1. Peel and cut the potatoes in two, and boil them for about 8 minutes. Let them cool. If you don’t have time to wait, rinse them under cool water. 
2. Using a cheese grater, shred the potatoes in a large bowl.
3. Mix in the eggs, flour, parmesan, seasonings, and cooked bacon, and mix well.
4. Form into 10 patties - each one about ¼ cup of potato mixture.
5. Heat up the bacon grease that you left in the pan from cooking the bacon. Fry patties for at least 5 minutes on each side flipping occasionally. Drain the potato cakes on a paper towel to get excess grease off and serve warm. Enjoy! 

Makes 10 potato cakes. Nutrition info for 1 potato cake: Calories 85,  Fat 3 g, Saturated fat .9 g,  Carbs 11 g,  Fiber .9 g, Sugars .43 g, Sodium 440 mg, Protein 3 g. 

WW Points 

• Potatoes 12 points 
• Eggs 0 points 
• All purpose flour 2 points
• Oscar Mayer center cut bacon 3 points 
• Grated parmesan cheese 2 points 
• Salt, pepper, cajun seasoning, garlic salt, and paprika 0 points 

2 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 1-2 depending on your 0PP foods 

Freestyle SP- (blue & green) 2 using WW recipe builder

Smart Points (purple) 1SP using WW recipe builder

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• Fresh herbs would be fantastic in this. Add chopped green onion, chopped fresh parsley, or thyme to the potato mixture before frying. 
• Make an aioli for dipping sauce if you have the points. This Garlic Greek Yogurt Aoli is fantastic. 
• G-hughes, Primal Kitchen, and Heinz all make a great sugar free ketchup that would also go well with these potato cakes. 
• You could hide some veggies in these! Add frozen (thawed) riced cauliflower to the potato mixture in lieu of one potato. It’ll save you some points too. 
• Use this base recipe if you have leftover mashed potatoes. It’s a great way to repurpose the leftovers without having to have mashed potatoes again. 
• You can flavor these any way that you’d like. Potatoes are a plain base that can be dressed up. Try adding diced pepperonis for a pizza version, or diced ham and cheddar cheese, some jalapenos, or even some taco or ranch seasoning.  Sundried tomatoes and feta cheese would make a great Greek version.
• To make them gluten free, substitute the flour with tapioca starch or corn starch. 

Tips and Tricks for Making Homemade Potato Cakes: 

• For a quicker version, buy a bag of frozen, shredded hash browns. There are several brands that have potatoes as the only ingredient. Use about 3 cups of hash browns in place of the potatoes. 
• If you don’t eat pork, leave the bacon out or substitute it with turkey bacon. Use olive oil or avocado oil to fry the potato cakes. 
• Keep the homemade potato cakes in the fridge for up to 5 days. To reheat, pop them in the oven or air fryer for a few minutes until they crisp up. 
• These freeze well if kept in a ziploc freezer bag. Make sure to cool them completely before freezing. Make a big batch so you can stock them up for a quick easy option on busy nights. 
• If you don’t want to get messy when forming them into patties, you can put the whole batter on a piece of saran wrap, then roll it into a log. Freeze until it's firm, remove the saran wrap, then quickly slice into rounds with a sharp knife. You could also form several of these logs, and store them in the freezer. That way you can just cut off however many rounds you’d like to fry, so they’re fresh each time you cook them. 

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• Grilled Cauliflower Steaks
• Chinese Style Air Fryer Green Beans
• What to Serve with Potato Soup (16 Perfect Sides)