Bacon Potato Cakes
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- 2 russet potatoes
- 5 slices smoked bacon
- ¼ cup sliced green onion (both white and green parts)
- ¼ cup flour (maybe just a bit more for batter thickness) *
- ½ tsp. salt, or to taste
- pinch pepper
- 1 egg
- ¼ cup milk
- ¼ cup vegetable oil
1Cook bacon; drain on paper towels and crumble. Set aside.
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.
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).
4Stir in milk and egg to form a thick batter.
5* NOTE: Batter should be slightly thicker than pancake batter. If too thin, add a little more flour or finely ground cornmeal.
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.