Smashed Potato Pancakes

Smashed Potato Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups Yukon gold potatoes, peeled and diced into 1-inch cubes

  • 1

    clove garlic, minced

  • 1

    teaspoon salt

  • ½

    teaspoon ground black pepper

  • cups panko bread crumbs, divided

  • 1

    large egg, lightly beaten

  • ½

    cup shredded Cheddar

  • ½

    cup cooked and crumbled bacon

  • ½

    cup chopped green onion

  • ¼

    cup butter, room temperature

  • ¼

    cup sour cream

  • 3

    tablespoons extra-virgin olive oil

Directions

In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tender about 10 to 12 minutes. Drain well and add to a large bowl. Mash the potatoes with the garlic and salt and pepper. Fold in 2 1/2 cups of the panko, the egg, cheese, bacon, onion, butter, and the sour cream. Form the potato mixture into 3-inch patties. Put the remaining 1 cup of panko in a shallow dish and dredge the potato patties in the crumbs. In a large skillet, heat the oil over medium-high heat. Add the potato patties, and cook until brown and crisp, 3 to 4 minutes per side. Arrange on a serving platter and serve immediately.


Nutrition

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