Smashed Potato Cake

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 14 cakes
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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


  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.