Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 5

Just the thought of Ma cooking these savory little cakes up in the cast-iron skillet should make your mouth water. It's doubtful that Ma used panko breadcrumbs, but you'll be happy with the modernization as it makes the potato cakes nice and crispy.

Maureen Callahan
Recipe by Cooking Light November 2007

Gallery

Randy Mayor; Leigh Anne Ross

Recipe Summary

Yield:
6 servings (serving size: 1 potato cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

  • Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

Nutrition Facts

122 calories; calories from fat 16%; fat 2.2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.1g; protein 3.6g; carbohydrates 22g; fiber 2g; cholesterol 6mg; iron 0.3mg; sodium 290mg; calcium 40mg.
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