Prev Recipe Next Recipe

Recipe courtesy of Paula Deen

Save Recipe Print

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

Yield:: 14 cakes

Level:: Easy

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

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.

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.

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.

My Private Notes

Name: Smashed Potato Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 14 cakes
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