Smashed Potato Pancakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.