Potato Cakes

[Roxy]

Potato Cakes:

 

6 cups Yukon gold potatoes, peeled and diced into 1-inch cubes

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

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, room temperature

1/4 cup sour cream

3 T. extra-virgin olive oil

 

In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tender about 10 to 12 minutes. Drain well and add to a large bowl.

 

Mash the potatoes with the garlic and salt and pepper. Fold in 2-1/2 cups of the panko, the egg, cheese, bacon, onion, butter, and the sour cream. Form the potato mixture into 3-inch patties. Put the remaining 1 cup of panko in a shallow dish and dredge the potato patties in the crumbs.

 

In a large skillet, heat the oil over medium-high heat. Add the potato patties, and cook until brown and crisp, 3 to 4 minutes per side. Arrange on a serving platter and serve immediately.