Baked Mashed Potato Cakes

• Gluten free

• Meat

  • 1 cup Pancetta

• Produce

  • 2 tbsp Chives
  • 2 Garlic cloves
  • 2 Green onions including green parts
  • 1/4 cup Onion
  • 4 Russet potatoes, peeled and rinsed (about 1 pound, large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Red pepper flakes
  • 2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cheddar, grated
  • 1 tbsp Milk
  • 1/4 cup Sour cream or plain yogurt, full fat

Found on gooddinnermom.com

Ingredients

• 4 large russet potatoes, peeled and rinsed (about 1 pound)
• 2 tablespoons butter
• ¼ cup onion, finely chopped
• 2-3 garlic cloves, crushed and rough-chopped
• 1 cup pancetta, ham, bacon, or cooked sausage, diced
• 2 eggs
• ¼ cup sour cream or plain yogurt (full fat)
• ½ cup grated cheddar, or Italian 4-cheese mix (more is fine) plus extra for topping
• 2 tablespoons chopped chives, plus more for garnish
• 2 green onions including green parts, chopped
• 2 teaspoons salt
• Fresh ground black pepper to taste
• 1 or 2 tablespoons milk, if needed
• Red pepper flakes for garnish (optional)

Directions

• Cook potatoes in plenty of salted water until cooked through.
• Add 2 tablespooons butter to medium skillet and heat to medium. Add onion and cook about 3 minutes, until softened. Add crushed garlic during last 30 seconds of cooking onions. Off heat and set aside. Note: If adding panchetta, cook it a little with the onions and garlic just until the fat becomes translucent.
• In a large bowl, combine potatoes and roughly mash with potato masher. Add eggs, onion/garlic mixture, meat, sour cream, cheese, chives and green onions. Add 2 teaspoons salt, black pepper as desired. Adjust the texture with a bit of milk if necessary.
• Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
• On the baking sheet, using a ring mold*, scoop potato mixture to shape the cakes, I made mine over 2 inches thick, but you can make yours less thick to make more. Press down slightly with fingers or a spatula. Sprinkle with additional cheese (Parmesan is great here), crushed red pepper flakes, if desired. Remove the ring mold and repeat the process.
• Bake in the oven at 400°F (190°C) for 15-20 minutes, or until golden and serve warm with pat of butter on each and sprinkle with additional chives.
• The potato cakes freeze wonderfully for up to a month and travel great in lunches.
• *If you dont have a ring mold, I cut a length of an aluminum foil pan at least as tall as I wanted my cakes. Then I wrapped them around a glass to create a good circle and taped the piece all around to retain the shape. This worked great!
• p.s. If you want, shape the cakes by hand. Not as pretty, but tastes just as delicious.