Simply Smashed Potato Cakes ( Bobby Deen)

Photo by Venzie S.
Adapted from foodnetwork.co.uk

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.co.uk

Ingredients

  • Nonstick cooking spray

  • 3

    slices bacon

  • 6

    small Yukon gold potatoes, cut into 1-inch pieces (about 2 1/2 pounds)

  • 4

    cloves garlic, peeled and cut lengthwise in half

  • 1/4

    cup reduced-sodium chicken broth

  • 1/4

    cup plain nonfat Greek-style yogurt

  • 1/4

    teaspoon salt

  • 1/2

    teaspoon ground pepper

  • 1 1/4

    cups plain panko breadcrumbs

  • 1/4

    cup shredded Cheddar

  • 1/2

    cup finely chopped scallions

Directions

TOTAL TIME:1 hr 0 minPrep:30 minInactive Prep:--Cook:30 min YIELD:8 servingsLEVEL:Easy Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3 to 4 minutes. Remove the bacon from the skillet, keeping the drippings in the skillet. Remove the skillet from the heat. Chop the bacon and reserve. Place the potatoes and garlic in a large pot with enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes. Drain. Return the potatoes and garlic to the pot. Mash with the broth, yogurt, salt and pepper until smooth. Stir in 1/2 cup panko, the cheese, scallions and reserved bacon. Shape into eight 3-inch patties. Place the remaining 3/4 cup panko in a shallow dish and dredge the patties in the crumbs. Heat the bacon drippings over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3 to 4 minutes per side. Carefully transfer to a serving platter. Repeat with the potato cakes. Serve hot.

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