Fully Loaded Potato Skin Cakes |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ohhh.. loaded potato skins in a cake..and make ahead to if you want! If making ahead warm in a 375 degree oven for 10 mins. Addictive. Use a waxy potato if you cant get yukon gold/yellow flesh Ingredients:
12 slices bacon |
2 lbs yukon gold potatoes (peeled and cubed) |
4 garlic cloves |
1 1/2 cups old cheddar cheese, shredded |
3 green onions, thinly sliced |
pepper |
1 egg, slightly beaten |
1/3 cup flour |
1/3 cup vegetable oil (approximate) |
sour cream (optional) |
salsa (optional) |
Directions:
1. Cook bacon until crispy, drain and set aside.
2. place potatoes and garlic into a pot of water, bring to a boil. Boil about 20 minutes until tender. Drain, return to the pot and mash together. Let cool slightly.
3. Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes.
4. Add green onions and pepper, egg and flour. stir until smooth and thick.
5. Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide.
6. Heat some oil in a non stick pan (i use just a tad of cooking spray) and fry patties in bunches, about 3 mins per side until golden and crispy.
7. Serve with sour cream and salsa if desired.
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