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Bacon and Sage Potato Pancakes

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: about 12 pancakes
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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

  1. Special Equipment: Food Processor
  2. 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.
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