Potato Bacon Cakes

I originally seen this recipe prepared by Chef Michael Smith, Chef at Home on the Food Network. I changed it up a little and used Pancheta instead of Bacon. You can get it at Dominion at the deli in a small package already diced. Also, closer to a cup of cheese and I skipped the Smoked Salmon on top.

Potato Bacon Cakes

Ingredients

• 1 Pound of Yukon gold potatoes, quartered (6 medium)
• 4 slices of bacon, chopped
• 3 green onions, sliced thinly
• 1/2 cup grated cheddar cheese
• 1 egg
• Salt and pepper

Directions
1. Steam potatoes until tender when pierced with a fork.
2. Fry bacon until crispy, strain off fat and set aside.
3. Smash steamed potatoes and add the bacon, onions, cheese and egg and season with salt and pepper. Let cool.
4. Form potato mixture into four patties. Put reserved bacon fat into a large skillet over medium-high heat. Add a touch more cooking oil if necessary. Fry potato cakes until golden and heated through.