Teresa G


This is my own, simple recipe for some of the BEST potato pancakes. They're browned and crispy on the outside and creamy on the inside, with little bits of hickory smoked bacon and delicious cheddar. They are always a big hit! The key to making them is to leave them alone. Have your skillet at the right temperature, follow the instructions, and resist the temptation to move them around in the pan. I use no binders, so there is no raw egg or raw flour taste. The crispy browned part of the potatoes is what holds it together (and adds to the flavor.) Remember to handle gently.


★★★★★ 2 votes

4 pancakes
10 Min
10 Min
Pan Fry


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  • 1 1/2 Tbsp
  • 1 c
    real mashed potatoes, cold (see *note)
  • 1/4 c
    shredded extra-sharp cheddar cheese
  • 1 Tbsp
    hickory smoked bacon bits, finely crumbled



  1. * NOTE: Use real, homemade MASHED POTATOES that have been refrigerated (the consistency should be firm.) This recipe will not work with instant mashed potatoes. Recipe may be doubled or tripled.
  2. Gather and prep ingredients.
  3. To a large, nonstick skillet, over medium-low heat, add butter.
  4. In a medium size bowl, mix together mashed potatoes, bacon bits and cheese.
  5. Divide into 4 equal portions. (If doubling or tripling recipe, work in batches. Do not overcrowd pan. Four pancakes per pan is ideal.)
  6. Increase heat to medium/medium-high; one by one, form each portion into a ball, then flatten (as if making hamburger patties) and place in skillet with melted butter.
  7. Fry the first side for approximately 5 minutes, until golden brown; carefully turn pancakes over and fry for additional 3 to 4 minutes, until golden brown on each side. (Do not attempt to turn the pancakes for a second time. They are fragile and you will probably end up with a mess.)
  8. Carefully remove to serving plate. Serve as soon as possible or keep warm until served.

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