Yukon gold potatoes mashed and folded with cheddar, crispy bacon, green onion, and sour cream, then coated in panko and pan-fried until golden. The leftover potato dream come true.
Ingredients
- 6 cups Yukon gold potatoes, cubed
- 3½ cups panko breadcrumbs, divided
- 1 large egg, lightly beaten
- ½ cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- ½ cup chopped green onion
- ¼ cup butter, melted
- ¼ cup sour cream
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 3 Tbsp avocado oil
Instructions
Place potatoes in a large pot and cover with water. Bring to a boil over medium heat, reduce heat, and simmer for 10 to 12 minutes or until fork tender.
Drain well. In a large bowl, combine cooked potatoes, 2½ cups panko, egg, cheese, bacon, green onion, butter, sour cream, garlic, salt, and pepper.
Gently mash and mix until combined. Form mixture into 3-inch patties and dredge each in remaining panko.
Heat avocado oil in a large skillet over medium-high heat. Add patties and cook for 3 to 4 minutes per side, or until golden brown and crispy.
Serve warm with sour cream or your favorite dipping sauce.
Nutrition
| Protein: 8g | Sodium: 420mg