- 6 cups Yukon gold potatoes peeled and cut into 1 inch pieces
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 cups panko bread crumbs, divided (2 1/2 cups and 1 cup)
- 1 large egg, slightly beaten
- 1/2 cup shredded cheddar
- 1/2 cup cooked and crumbled bacon
- 1/2 cup green onion (I didn't have green onion so I used some onion I had cooked yesterday)
- 1/4 cup room temp butter
- 1/4 sour cream
- 3 tablespoons olive oil
Mash the potatoes with garlic, salt and pepper. Fold in 2 1/2 cups panko, the egg, cheese, bacon, onion, butter, and sour cream. Form into 3 inch patties. Put the remaining 1cup panko in a shallow dish and dredge the potato patties in crumbs.
In a large skillet, heat oil over medium high heat. Add the potato patties, and cook until brown and crisp, 3-4 minutes per side.
Everybody LOVED them! Jeremiah even ate them, with syrup (don't ask). They were great, I think they are better than my granny's. This will definitely become a welcome addition to our Saturday morning breakfasts!
