Simply Smashed Potato Cakes
A little bit of bacon goes a long way in these easy potato patties with Greek yogurt and shredded cheddar.
Dovetailing Tip: Use the extra mashed potatoes that you cooked on day 3 for todays potato recipe.
Use 3 of the extra slices of bacon you cooked on day 1 for todays smashed potatoes.
|nonstick cooking spray|
|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|
|1/2 teaspoon||ground pepper|
|1 1/4 cup||plain panko breadcrumbs|
|1/4 cup||shredded cheddar|
|1/2 cup||finely chopped scallions|
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.
Calories: 219; Total Fat 5 gram; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 2 grams; Cholesterol: 9 milligrams; Sodium: 199 milligrams