This recipe for bacon and cheddar potato pancakes was adapted from my German potato pancake recipe. It gives a little different spin on a potato pancake…. It’s absolutely delicious… and very easy to make….. best of all, it’s perfect for left over mashed potatoes.
If you use left over mashed potatoes, simply omit the part of the recipe that makes the mashed potatoes.
Recipe: Bacon and Cheddar Potato Pancakes
All you need:
4 medium sized potatoes, peeled and diced
½ cup milk
3 tablespoons finely chopped shallots or onion
1 egg, slightly beaten
4 tablespoons flour
3 slices thick sliced bacon
½ cup shredded cheddar cheese
Freshly ground pepper and salt to taste
2 tablespoons finely chopped fresh parsley
3 tablespoons butter
4 tablespoons olive oil, divided
All you need to do:
Put the peeled and diced potatoes into a large pot and cover with water.
Bring to a boil, lower heat and simmer until potatoes are tender. Drain.
In a skillet add 2 tablespoons olive oil over medium heat.
Add the chopped bacon and cook until crisp.
Remove bacon from skillet and drain on paper towel.
Remove all the bacon grease from the skillet, leaving only a little to coat the skillet (about ½ tablespoon).
Add the chopped shallots or onions.
Cook until they are translucent… about 3-4 minutes. Remove from heat.
Return the potatoes to the pot and mash them with a potato masher.
Add the shallots or onions, milk, flour, parsley, onions, bacon, cheddar cheese, salt and pepper, mix thoroughly.
Heat a large skillet with 2 tablespoons butter and 2 tablespoons oil.
When skillet is hot, drop spoonfuls of the mashed potato mixture into the skillet…about the size of a serving spoon… flatten with the back of the spatula.
Turn when the bottom side is golden brown.
*TIP: Do not turn until bottom is a little crusty and golden… only turn once otherwise your pancake may not hold together well.
Cook until the other side is golden brown.
Drain on a paper towel.
Makes 4 servings…. About 2-3 pancakes per person.
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