Welcome! Subscribe now to view all shows. Login / Learn More

Bobby's Lighter Smashed Potato Cakes Recipe by Bobby Deen

Easy Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
45 MIN 15 Prep + 30 Cook
8 Servings
$ /Serving

Bobby's Lighter Smashed Potato Cakes Recipe by Bobby Deen

Easy Level
45 MIN 15 Prep + 30 Cook
8 Servings
$ /Serving
Bobby's Lighter Smashed Potato Cakes

Ingredients

  • 3 slices reduced-fat center-cut bacon, chopped
  • 3 large Yukon Gold potatoes, (about 2 1/2 lbs), peeled and cut into 1-inch pieces
  • 4 cloves garlic, peeled and cut lengthwise in half
  • 1/4 cup plain low-fat Greek-style yogurt
  • 1/4 cup reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cups panko breadcrumbs
  • 1/2 cup reduced-fat cheddar cheese, shredded
  • 3 scallions, finely chopped
  • 4 teaspoons canola oil

Preparation

Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3–4 minutes. Transfer to paper towels to drain.

 

Place the potatoes and garlic in a large pot with enough water to cover by 2 inches; bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes; drain. Return the potatoes and garlic to the pot. Mash with the yogurt, broth, salt and pepper, until smooth. Stir in 1/2 cup panko, the cheese, scallions and bacon. Shape into eight (3-inch) patties. Place the remaining 3/4 cup Panko in a shallow dish and dredge the patties into the crumbs.

 

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3–4 minutes per side. Carefully transfer to a serving platter. Repeat with the remaining oil and potato cakes. Serve hot.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

More Views



Paula Deen Channel on Roku