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    • #312190

      Ingredients:

      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

      Directions:

      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.

    • #436243

      I gained 5 lbs reading that.
      It sounds so yummy!! Will totally try it.

    • #437170

      It was good. Sad to see the plate empty. Will definitely make again.

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