Sunday, August 30, 2009


yields about six 3" potato cakes

2 cups mashed potatoes
1 1/2 cups sauerkraut, drained and squeezed dry
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 teaspoon garlic powder
2 tablespoons green onions, just the green parts, finely chopped
3 strips bacon, cooked crisp, then crumbled
salt and pepper to taste
1 1/2 cups Panko breadcrumbs
2-3 tablespoons olive oil

Combine potatoes, sauerkraut, egg, flour, garlic powder, onions, bacon, salt and pepper. Place Panko in a shallow dish. Heat oil over medium heat in large skillet. Shape potato mixture into about 3" diameter cakes. Coat both sides with Panko and place in skillet. Fry until browned, about 5 minutes, then flip over and brown the other side. Make sure you're not frying with too high of heat or they'll brown too quickly and the flour will still have that raw taste. Remove to paper towel to drain.

bacon recipe courtesy of: The Other Side of Fifty, Maggie Lauer, Indiana

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