Wednesday, August 24, 2016

bacon potato pancakes


  • Servings: 6
  • 4 slices bacon
  • 4 idaho potatoes, peeled and shredded
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • salt and ground black pepper to taste
  • vegetable oil for frying, or as needed


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. transfer to a paper towel-lined plate to drain; let cool and crumble. reserve bacon drippings in skillet.
  • combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
  • pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
  • gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. cook until browned, about 3 minutes on each side.

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