Smashed Potato Cakes

By á-24918

Bobby Deen reduced fat recipe - has good reviews.

Ingredients

• Nonstick cooking spray
• 3 slices bacon
• 6 small Yukon gold potatoes, cut into 1-inch pieces (about 2 1/2 pounds)
• 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

Preparation

Step 1

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3 to 4 minutes. Remove the bacon from the skillet, keeping the drippings in the skillet. Remove the skillet from the heat. Chop the bacon and reserve.

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.