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.
Cook bacon; drain on paper towels and crumble. Set aside.
Peel 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.
Peel 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).
Stir in milk and egg to form a thick batter.
* NOTE: Batter should be slightly thicker than pancake batter. If too thin, add a little more flour or finely ground cornmeal.
Heat 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.