POTATO & PARSNIP CAKES WITH BACON & CHEDDAR
1 C. mashed potatoes
½ C. mashed parsnips
1 large egg, lightly beaten
2 strips cooked & crumbled bacon
1/3 C. shredded cheddar cheese
¼ C. fresh minced parsley
½ C. flour
½ tsp. salt
½ tsp. fresh ground black pepper
Panko bread crumbs
2 – 3 Tbsp. butter
In a large bowl mix together the potatoes, parsnips, egg, bacon, cheese, parsley, flour, salt and pepper.
Form mixture into individual pancakes, gently press each side into panko crumbs and set aside.
Melt butter in a large cast iron skillet and cook on each side for 3-5 minutes or until golden brown.
Top potato cakes with sour cream and caramelized leeks right before serving.
*CARAMELIZED LEEKS: Trim and slice 1 large leek and sauté in 2 tablespoons butter over medium high heat until golden and browned.