Smashed Potato Cake (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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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:
1. 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.
2. 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.
3. 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.
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