Smashed Potato Cakes:

[Roxy]

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.)