Bobby’s Lighter Smashed Potato Cakes
By Deen Brothers
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Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Servings: 8 servings
Ingredients
- 3 slices reduced-fat center-cut bacon
- 3 large Yukon gold potatoes
- 4 garlic cloves
- 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 plain Panko bread crumbs
- 1/2 cup reduced-fat shredded cheddar cheese
- 3 scallions
- 4 teaspoons Canola oil
Directions
Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3 to 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 to 4 minutes per side. Carefully transfer to a serving platter. Repeat with the remaining oil and potato cakes. Serve hot.