Ingredients

The following ingredients have 72 Servings
  • 6 tablespoons butter
  • 4 garlic cloves (minced)
  • 3-4 slices bacon (. cooked crisp and crumbled)
  • 1/4 cup half and half
  • 1/4 cup sour cream
  • 1 leek (sliced)
  • 1 head of garlic (cloves peeled)
  • 1 tsp fresh thyme (finely chopped)
  • Salt and Pepper to taste
  • 2 pounds red potatoes (cut in half (do not peel))
  • 3 cups smashed potatoes (I'm assuming you ate about a cup of them before making the potato cakes!)
  • 1 cup Panko Bread Crumbs
  • Salt and Pepper to Taste
  • Butter and Olive Oil for frying
  • 1/2 cup Parmesan Cheese
  • 2 Eggs

Instruction

  • To Make the Smashed Potatoes
  • Melt 3 tablespoons butter in heavy small skillet add leeks and saute over medium heat until limp but not browned. (Set aside a couple of spoonfuls of leeks for garnish if desired).
  • Add garlic and sauté 1-2 minutes; do not brown. Take off heat and mix in bacon and thyme; cook for one minute; take off heat and set aside.
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash roughly; these are not meant to be the consistency of regular mashed potatoes. I actually use a metal mallet meant for tenderizing meat to literally smash them.
  • Add leek, garlic and bacon mixture, half and half and remaining 3 tablespoons butter and sour cream and mash together. Season with salt and pepper.
  • Making the Potato Cakes
  • Mix the Panko crumbs and Parmesan and spread on a plate.
  • Add the eggs to the smashed potatoes and mix thoroughly. Season with salt and pepper.
  • Refrigerate for 30 minutes (not an absolute but if you have the time, do it)
  • Melt equal amount of butter and olive oil in the bottom of a skillet; measure out 1/2 cup of smashed potatoes for each cake and lightly smash in a disk.
  • Fry over medium heat until warmed throughout and crispy on the outside.
  • Garnish with a spoonful of leeks if desired and serve warm.