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Smashed Potato Pancakes

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 6 cups peeled and diced into 1-inch cubes Yukon Gold potatoes
  • 1 clove minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 1/2 cups divided panko breadcrumbs
  • 1 large lightly beaten egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup chopped green onion
  • 1/4 cup room temperature butter
  • 1/4 cup sour cream
  • 3 tablespoons extra virgin olive oil

Directions

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.

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.

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.