Name: Bacon and Sage Potato Pancakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 12 pancakes
Ingredients: 4 slices bacon, diced; 4 Idaho potatoes, peeled and quartered; 1 red onion, quartered; 3 garlic cloves; 6 sage leaves, finely chopped; 2 eggs; 4 tablespoons all-purpose flour; Salt and freshly ground black pepper; Vegetable oil, for frying

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.

Bacon and Sage Potato Pancakes

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Make It 5 Ways: Steak

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages