Potato and Bacon Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 43 min.
Ready in
Ingredients
for
2
- Ingredients
- 5 slices Bacon
- 2 Tbsps unsalted butter (divided)
- 1 large onion (chopped and divided)
- 1 tsp Caraway (optional)
- salt (to taste)
- 3 cups cold Mashed potatoes
- 1 large egg
- 2 Tbsps unbleached all-purpose flour
Product recommendation
A great recipe for left over mashed potatoes.
Preparation steps
1.
Cook bacon until crisp. Drain, reserving a1 tablespoon of bacon fat. Crumble the bacon and set aside.
2.
Heat the bacon fat with one tablespoon of butter, in a large nonstick skillet or griddle over medium heat. Add all but 2 tablespoons of the onions, caraway seeds and season with salt; cook, stirring frequently, until onions are translucent and browned (about 8 to 10 minutes. Transfer to a small bowl, cover and keep warm.
3.
Mix potatoes, egg, remaining onions, and crumbled bacon in a bowl until well combined. Sprinkle flour on wax paper. Form six pancakes from the potato mixture. Dredge in flour to lightly coat.
4.
Melt remaining butter in skillet or griddle until butter stops foaming. Cook pancakes for about 4 minutes per side, or until pancakes are lightly browned.
5.
Drain pancakes on paper towels to remove any excess oil. Transfer to a serving platter. Top with onions. Serve.
