Recipe courtesy of Sunny Anderson
Total:
45 min
Active:
15 min
Yield:
about 12 pancakes
Level:
Intermediate
Total:
45 min
Active:
15 min
Yield:
about 12 pancakes
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special Equipment: Food Processor

In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Quick Oats Sweet Potato Pancakes

Recipe courtesy of Katie Lee

Potato Casserole

Recipe courtesy of Trisha Yearwood

Bacon-Cheese Pizza Bombs

Recipe courtesy of Eddie Jackson

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Pancakes

Recipe courtesy of Food Network Kitchen

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Perfect Potato Salad

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking