I had blueberry pancakes, the other day, and they were delicious which brought me to thinking of making June, pancake month at Cooking with Chaya. Everyone loves pancakes and there are so many variations on the simple pancake.
I am starting with Paula Deen’s Smashed Potato Pancakes.
Smashed Potato Cake Paula Deen About 14 cakes
6 cups cubed (1-inch) Yukon gold potatoes
1/2 cups panko, divided I used about one cup of corn meal
1 large egg, lightly beaten
1/2 cup shredded Cheddar
cooked and crumbled bacon not kosher
1/2 cup chopped green onion
1/4 cup butter was not necessary for us
1/4 cup sour cream
1 clove garlic, minced
1 teaspoon salt 1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
In a large pot, combine potatoes and add water to cover.
Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender.
Drain well and mash.
In a large bowl, combine potatoes, cornmeal, egg, cheese, onion, butter, sour cream, garlic, salt, and pepper.
Form potatoes into 3-inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat.
Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp.