Roxy
New member
Smashed Potato Cakes:
6 Cups Cubed-(1-in.) Yukon Gold Potatoes
3-1/2 Cups Panko Bread Crumbs, Divided
1 Large Egg, Lightly Beaten
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Cooked and Crumbled Bacon
1/2 Cup Chopped Green Onion
1/4 Cup Butter
1/4 Cup Sour Cream
1 Clove Garlic, Minced
1 Tsp. Salt-Can Use Garlic Salt or Seasoned Salt
1/2 Tsp. Ground Black Pepper
3 T. Extra-Virgin Olive Oil
In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups Panko Bread Crumbs, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-in. patties; dredge in remaining Panko Bread Crumbs.
Put potato patties in a covered container and put in the refrigerator for a few hours until ready to fry.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp.
Top with a dollop of sour cream on each potato patty-(opt.)
6 Cups Cubed-(1-in.) Yukon Gold Potatoes
3-1/2 Cups Panko Bread Crumbs, Divided
1 Large Egg, Lightly Beaten
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Cooked and Crumbled Bacon
1/2 Cup Chopped Green Onion
1/4 Cup Butter
1/4 Cup Sour Cream
1 Clove Garlic, Minced
1 Tsp. Salt-Can Use Garlic Salt or Seasoned Salt
1/2 Tsp. Ground Black Pepper
3 T. Extra-Virgin Olive Oil
In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups Panko Bread Crumbs, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-in. patties; dredge in remaining Panko Bread Crumbs.
Put potato patties in a covered container and put in the refrigerator for a few hours until ready to fry.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp.
Top with a dollop of sour cream on each potato patty-(opt.)