Smashed Potato Pancakes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 cups Yukon gold potatoes, peeled and diced into 1-inch cubes
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 1/2 cups panko bread crumbs, 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, room temperature
  • 1/4 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.


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    This recipe is featured in:

    Spring Entertaining Guide