Smashed Potato Pancakes (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
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