*Disclaimer* this recipe is unhealthy!
Now that I’ve put my guilt at ease, I’ll start telling myself all the reasons these little cakes are GOOD!
1.) They’re LOADED with veggies (potatoes)
2.) I add some healthy greens (cilantro)
3.) A healthy addition from the grain group (panko)
I’ll be frank with ya….My mother told me time and time again to “EAT MY VEGGIES”! She didn’t exactly say how
She raised me to be a meat and potato gal, so for good measure I throw in some bacon! I’m such a dutiful daughter….listening to my mother even now!
There’s a few key steps to turning out wonderfully crisp little cakes…… so take a walk with me, and welcome to the dark side of REALLY GOOD bad food!
5 medium-sized potatoes, peeled and cubed
1 tablespoon granulated garlic
2 tablespoons butter
2 teaspoons kosher salt
10-12 ounces sour cream
1 large onion, sliced
2 tablespoons butter
1 lb. bacon, cooked and crumbled
4 oz. shredded cheddar cheese
1 small box of Panko breading
oil for pan frying
In a large pot, add the cubed potatoes and cover with water. Season WELL with salt and boil the potatoes until soft and tender.
While the potatoes boil, caramelize the sliced onion in a skillet with 2 tablespoons of butter and a sprinkling of salt. Do this slowly over low heat, allowing the onions to release their sugar and turn a nice golden color. Set aside.
When the potatoes have cooked, drain and place into a large mixing bowl.
To the potatoes, add the granulated garlic, butter, kosher salt, and sour cream. Mix on medium speed until the potatoes are fully blended and smooth.
Next, chop the caramelized onions and bacon into small pieces and add them to the bowl of potatoes.
Roughly chop the handful of cilantro and add to the bowl.
Finally, toss the cheese on top…..
If you think it looks pretty now…..JUST WAIT!
Stir the ingredients until fully incorporated then grab a spoon and try it. YES that’s part of the directions
Now the hard part….You have to wait! Cover the bowl and place in the refrigerator for 4-6 hours, or overnight. It needs to be chilled before it hits the pan.
When you’ve chilled the potatoes, shape into small little cakes. RESIST THE URGE to make fantastically large cakes. They’ll fall apart and you’ll never forgive yourself. Uhhhhh TRUST ME!
Place the panko breading in a shallow pan and, one at a time, gently press the cakes into the breading and set aside.
In a shallow skillet (I use cast iron), heat a couple of tablespoons of oil over medium heat. Allow the oil to get hot….ya want to hear an immediate sizzle when the cakes hit the pan.
Before you start frying, make sure you have a metal spatula. I like to use the thin metal spatulas used to ice cakes, it works well for me. The metal doesn’t tear the breading off the cake like plastic spatulas do.
Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. In might take you a couple of times to get the hang of flipping the cakes. The potatoes soften a bit while cooking, so quickly get the spatula under the cake and flip. Don’t get frustated…you’ll be a pro before ya know it!
I like to serve these cakes with a little sour cream but they are heavenly just as they are.
You can serve these as a side dish or as a fantastic breakfast….OR BOTH!
The outside is crisp and crackly….the inside is smooth and velvety. It’s sinful and magnificent and HIGHLY addictive!
If you’re one of those kids that always heard “EAT YOUR VEGGIES”……this was for you!
Modern Mrs. Cleaver