Ingredients

1 pound of Yukon gold potatoes, quartered
4 slices of bacon, chopped
3 green onions, sliced thinly
One-half cup grated cheddar cheese
1 egg
Salt and pepper



Method

Steam potatoes until tender when pierced with a fork.

Fry bacon until crispy, strain off fat and set aside.

Smash steamed potatoes and add the bacon, onions, cheese and egg and season with salt and pepper. Let cool.

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.