4 Yukon potatoes.
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces.
DirectionsPeel all the potatoes. Set half to the side. Cut the first half and place in hot water. Boil until tender.
While potatoes are cooking, grate the other half of potatoes. Sit in mesh strainer. With a rubber spatula, press the remaining water out of the grated potatoes.
Once the boiling potatoes are done, drain and cool.
Mix egg and milk together. Add to cooked potatoes.
Add grated potatoes, salt, and pepper. Lightly mix.
Portion potato cakes to the desired size.
In a sauté pan, on med heat, add oil or butter.
Place pre measured potato cakes in pan and cook until both sides are golden, brown, and delicious.
Remove from pan and place on a plate lined with napkin to soak up any access oil.
Top with bacon, green onions, sour cream, and cheese.