Bacon and Sage Potato Pancakes
- 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
DirectionsWatch 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.
Recipe courtesy of Sunny Anderson, 2008
Recipe courtesy of Sandra Lee