Potato Cakes (Michael Smith) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I use a non stick frying pan for this, so I'm able to fry with minimal fat. In this case I used vegetable oil instead of the bacon fat. Prep time does not include cooling time. Ingredients:
1 lb yukon gold potato, quartered |
4 slices bacon, chopped |
3 green onions, sliced thinly |
1/2 cup grated cheddar cheese |
1 egg |
salt and pepper |
Directions:
1. Steam potatoes until tender when pierced with a fork.
2. Fry bacon until crispy, strain off fat and set aside.
3. Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
4. Let cool.
5. Form potato mixture into four patties.
6. Put reserved bacon fat into a large skillet over medium-high heat.
7. Add a touch more cooking oil if necessary.
8. Fry potato cakes until golden and heated through.
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