8 servings kosher salt and pepper black freshly ground
1.5 cups panko breadcrumbs
0.3 cup parmesan freshly grated
2.5 pounds potatoes red cubed scrubbed
0.3 cup cup heavy whipping cream light sour
2 tablespoons whole-grain dijon mustard
Equipment
bowl
frying pan
paper towels
sauce pan
oven
casserole dish
potato masher
colander
Directions
Preheat the oven to 200 degrees F.
Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes.
Drain the potatoes in a colander and allow to cool slightly.
Transfer to a large bowl and mash with a potato masher until smooth.
Add the Parmesan, sour cream, mustard, green onions and egg.
Sprinkle with salt and pepper.
Mix together until incorporated.
Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko.
Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side.
Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.
