Bacon and Sage Potato Pancakes
- Level: Intermediate
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 259
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 33
- Sodium
- 274
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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.