Bacon And Blue Cheese Potato Pancakes Recipes

BACON POTATO PANCAKES

Steps:

• Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
• Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

BACON POTATO PANCAKES

Steps:

• Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

BACON AND BLUE CHEESE POTATO PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
• While the bacon is cooking, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
• Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
• Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.