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Double Smashed Potato Cakes with Leeks, Garlic, Bacon and Thyme from Creative-Culinary.com

Leek, Bacon, Garlic and Thyme Smashed Potato Cakes

We think nothing better than smashing some potatoes with more goodies and frying them for a side dish. These are fantastic!
Course Pasta, Potatoes, Rice & Grains
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 607kcal
Author Barb


  • 6 tablespoons butter
  • 4 garlic cloves minced
  • 3-4 slices bacon . cooked crisp and crumbled
  • ¼ cup half and half
  • ¼ 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)

For the Potato Cakes:

  • 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
  • ½ cup Parmesan Cheese
  • 2 Eggs


  • 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.


Serving: 1grams | Calories: 607kcal | Carbohydrates: 69g | Protein: 17g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 821mg | Fiber: 6g | Sugar: 6g