Tuesday, October 23, 2012

(Lightened Up) Potato Cakes

Growing up, my father was always the breakfast man in the house. Every Sunday morning when I woke, I was greeted with an aroma of fresh coffee, eggs, and bacon.  On occasion, he would change things up and make an egg bake, pancakes, french toast, or my all time favorite: German potato pancakes. If you haven't had this classic German dish before, I strongly suggest keeping an eye out for them on a breakfast menu somewhere and giving them a shot. I eat mine with sour cream on top, but you, of course could do whatever your pretty little heart desires.

To this day, I cannot perfect my father's recipe. Every single time I try it's a complete disaster! In fact, each time I make them, I tell myself, "This is it. You're going to get it this time." Then it turns ugly and I pack away the recipe until I can conjure up enough courage to try it again. If you're feeling frisky, you could always try to make them yourself. This recipe at Epicurious is similar to the one my dad follows.

Until I get that traditional recipe under wraps, I have found the non-traditional recipe below. It's a bit heartier and thicker,  but it is outright delicious none-the less.

(Lightened Up) Potato Cakes 
Serves: Eight (8)

3 slices reduced fat, center-cut bacon, chopped (optional.)
3 large yukon gold potatoes, peeled and cut into 1-inch pieces (approx. 2.5 Lbs.)
4 garlic cloves, chopped
1/4 cup plain low-fat Greek yogurt
1/4 cup reduced-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups plain panko bread crumbs
1/2 cup reduced-fat shredded cheddar cheese
3 scallions, finely chopped, (optional.)

Preheat oven to 425°F

Cook bacon until crispy and chop into medium to small sized pieces.

Place the potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes; drain. Return the potatoes and garlic to the pot and mash with yogurt, broth, salt, and pepper, until smooth.  Stir in 1/2 cup panko, the cheese, scallions, and bacon. Shape into eight (3 inch) patties. Place the remaining 3/4 cup panko in a shallow dish and dredge the patties into  the crumbs.

Place patties onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Turn over each patty and continue cooking an additional 10-12 minutes. Both sides should be golden brown and crispy, but cooked through.

Serve warm.

Make it vegetarian and skip the bacon!

Serving suggestion, as seen in above picture:
Toss arugula in one tablespoon of honey mustard and top potato cake with mixture and an over easy egg.

Source: Slightly modified version of Bobby Deen's Lighter Smashed Potato Cakes

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