A delightful twist on classic potato cakes, these patties are packed with flavor and perfect for any meal.
Steam the Yukon Gold potatoes until they are tender when pierced with a fork.
Cut the potatoes into smaller pieces to reduce steaming time.
Cook the bacon in a skillet until crispy, then remove and let cool. Reserve the bacon fat.
Place the cooked bacon on a paper towel to absorb excess grease.
Mash the steamed potatoes in a mixing bowl until smooth.
Use a potato masher or fork for a rustic texture.
Mix the mashed potatoes with the chopped bacon, green onions, shredded cheddar cheese, and egg. Season with salt and pepper.
Ensure the mixture is well-combined for even flavor distribution.
Form the potato mixture into four equal-sized patties.
Wet your hands slightly to prevent sticking while shaping the patties.
Heat the reserved bacon fat and cooking oil in a skillet over medium-high heat.
Add a little extra oil if needed to prevent sticking.
Fry the potato patties in the skillet until golden brown on both sides and heated through.
Flip the patties gently to keep them intact.
Serve the patties warm with your choice of garnish or side.
Top with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
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