Leek and Bacon Smashed Potato Cakes

We love nothing better than smashing some potatoes with more goodies and frying them for a side dish. These are fantastic!

Course Pasta, Potatoes, Rice & Grains

Cuisine American

Keyword bacon, garlic, leeks, potato cakes, thyme

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 350kcal

Author Barb

3 cups mashed 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
½ cup Parmesan cheese
2 large eggs

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. 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 to the potatoes and mash together. Season with salt and pepper.
Add the eggs to the smashed potatoes and mix thoroughly. Season with salt and pepper. Refrigerate for 15-30 minutes.
Mix the Panko crumbs and Parmesan and spread on a plate.
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.