Ingredients

• 1 lb. of Yukon gold potatoes, quartered
• 4 x of bacon, chopped
• 3 x green onions, sliced thinly
• 1/2 cup grated cheddar cheese
• 1 x 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.

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