Bacon Potato Pancakes


  • 4 slices bacon
  • 4Idaho potatoes, peeled and shredded
  • ¼ cup all-purpose flour
  • 2eggs
  • 4garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • salt and ground black pepper to taste
  • vegetable oil for frying, or as needed
  • Directions

  • Step 1

    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.


  • Step 2

    Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.

  • Step 3

    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.

  • Step 4

    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.

  • Cook's note:

    Keep pancakes warm in 275 degree F (135 degree C) oven.

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