Paula Deen's recipe for potato cakes involves combining cooked potatoes with panko bread crumbs, egg, cheese, bacon and butter, forming the mixture into patties, coating the patties with panko bread crumbs and cooking them in a skillet. The recipe takes about 35 minutes to prepare and is available on FoodNetwork.com.
Start by covering 6 cups of 1-inch cubed Yukon gold potatoes with water in a large Dutch oven. Bring the water to a boil over medium high heat, then reduce the heat to a simmer and cook for 10 to 12 minutes until the potatoes are tender. Drain the potatoes well and mash together. Combine the potatoes with 2 cups of panko bread crumbs, one large lightly beaten egg, 1/2 cup of cooked and crumbled bacon, a minced clove of garlic and 1/2 cup of chopped green onion. Also mix in 1/4 cup of butter, 1/4 cup of sour cream, 1/2 cup of shredded cheddar cheese, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Form the mixture into 3-inch patties and dredge in 1 1/2 cups of panko. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Place the potato patties into the skillet and cook for three to four minutes per side until brown and crisp. Serve immediately.