- November 25, 2012 at 5:11 pm #312190
Nonstick cooking spray
3 slices bacon
6 small potatoes, cut into 1-inch pieces-*Can use left over mashed potatoes*
4 cloves garlic, peeled and cut lengthwise in half
1/4 cup reduced-sodium chicken broth
1/4 cup plain nonfat Greek-style yogurt
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 1/4 cups plain panko breadcrumbs
1/4 cup shredded Cheddar
1/2 cup finely chopped scallions
Spray a large nonstick skillet and set over medium-high heat. Add the bacon and cook until crisp, 3 to 4 minutes.
Remove the bacon from the skillet, reserving the dripping. Remove the skillet from the heat.
Chop the bacon and set aside.
Place the potatoes and garlic in a large pot with enough water to cover by 2 inches and 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 broth, yogurt, salt and pepper until smooth.
Stir in 1/2 cup panko, the cheese, scallions and reserved bacon.
Shape into eight 3-inch patties.
Place the remaining 3/4 cup panko in a shallow dish and dredge the patties in the crumbs.
Heat the bacon drippings 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 potato cakes. Serve hot.
- January 10, 2013 at 9:23 pm #436243
I gained 5 lbs reading that.
It sounds so yummy!! Will totally try it.
- February 11, 2013 at 12:47 pm #437170
It was good. Sad to see the plate empty. Will definitely make again.
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