bacon potato cakes
I often make these anytime when I might otherwise serve French fries, cottage fries, baked potatoes, or hash browns. We also like them sandwiched inside a toasted English muffin with a fried egg and a slice of cheese for an "on the go" breakfast. They are very versatile and will pair well with most any meat, poultry or fish on your menu. The recipe can easily be doubled if you like.
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yield
serving(s)
prep time
25 Min
cook time
25 Min
method
Stove Top
Ingredients For bacon potato cakes
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2 russet potatoes
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5 slices smoked bacon
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¼ cup sliced green onion (both white and green parts)
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¼ cup flour (maybe just a bit more for batter thickness) *
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½ tsp. salt, or to taste
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pinch pepper
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1 egg
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¼ cup milk
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¼ cup vegetable oil
How To Make bacon potato cakes
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1Cook bacon; drain on paper towels and crumble. Set aside.
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2Peel just one of the potatoes and cut into cubes. Place in saucepan, cover with cold, salted water and bring to boil; reduce to simmer until potatoes are tender, about 15 minutes. Drain well and turn into mixing bowl. Mash with potato masher and set aside.
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3Peel and grate the other potato and stir it into the mashed potatoes. Add crumbled bacon, onion, ¼ cup flour, salt and pepper; mix well (taste for seasoning and add more salt and/or pepper, if desired, before moving on to next step).
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4Stir in milk and egg to form a thick batter.
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5* NOTE: Batter should be slightly thicker than pancake batter. If too thin, add a little more flour or finely ground cornmeal.
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6Heat vegetable oil in large skillet. When it’s hot, drop batter by ¼ cups and fry 3 - 4 minutes on each side; remove with slotted spatula and set to drain on a paper towel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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