Smashed Potato Cakes

I made these tonight alongside meatloaf and salad.  They were life-changingly good! 

(NOTE:  They need to be thin when you form the cakes otherwise they will fall apart when you flip them when they are frying.)

 

Smashed Potato Cake

Recipe courtesy Paula Deen

 

Ingredients

• 6 cups cubed (1-inch) Yukon gold potatoes
• 3 1/2 cups panko, divided
• 1 large egg, lightly beaten
• 1/2 cup shredded Cheddar
• 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 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil

Directions

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, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-inch patties; dredge in remaining panko.
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. Serve immediately.

Enjoy the potato goodness!
xoxo Summer