POTATO PANCAKES II
Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.
Provided by Deanne
Categories Potato Pancakes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 23.9 g, Cholesterol 83.5 mg, Fat 14.5 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6.3 g, Sodium 1350.4 mg, Sugar 2.2 g
BACON CHEDDAR PATTY CAKES
I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.
Provided by Rae
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
- Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g
CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
BACON POTATO PANCAKES
Crispy potato pancakes with bacon and thyme.
Provided by champ
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
- Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
- Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
- Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g
BACON AND SAGE POTATO PANCAKES
Make and share this Bacon and Sage Potato Pancakes recipe from Food.com.
Provided by morcillor
Categories Breakfast
Time 50m
Yield 8-10 pancakes, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large cast iron skillet over medium heat, cook bacon until crispy. Once cooked remove to a paper towel lined plate. Discard bacon fat and fill the skillet 1/4 inch of vegetable oil and preheat. Meanwhile, place potatoes, garlic, sage, eggs, flour, salt, pepper and bacon in large bowl. Mix until thoroughly combined. Once the oil is preheated, working in batches, measure out 1/2 cup potatoes and carefully place into the oil one at a time. Using a spatula, press down on the potatoes until they flatten to about 3 inches in diameter. Cook pancakes until crispy and nicely browned. Remove to a paper towel lined plate. You can place them on a cookie sheet and keep them warm in a preheated 275 degree oven while remaining pancakes cook.
Nutrition Facts : Calories 206.2, Fat 11.2, SaturatedFat 4.2, Cholesterol 49.2, Sodium 75.4, Carbohydrate 23.3, Fiber 1.6, Sugar 1.2, Protein 4.7
BACON PANCAKE DIPPERS
Skip the forks and use your fingers to dip these pancake-coated bacon strips into maple syrup. Something magical happens when a crispy piece of bacon gets a warm hug from a pillowy soft pancake... A flavor and texture explosion takes place. In this recipe, I spoon pancake batter around and then directly on top of the cooked bacon strip so the bacon remains crunchy while the batter cooks all the way through.
Provided by Kelly Senyei
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
- Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
- In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
- Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
- Grease a griddle or large nonstick skillet with butter.
- Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
- Serve the pancake dippers warm with maple syrup for dipping.
BACON SPAM® AND POTATO PANCAKES
A delicious repurposing recipe using prepared mashed potatoes, pancake mix, eggs and SPAM® with bacon to make piping hot savory pancakes. Great when eaten hot or cold.
Provided by mis7up
Categories Side Dish Potato Side Dish Recipes
Time 16m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.
- Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.
Nutrition Facts : Calories 328 calories, Carbohydrate 31.4 g, Cholesterol 81.8 mg, Fat 17.6 g, Fiber 2 g, Protein 10.9 g, SaturatedFat 5.5 g, Sodium 1113.9 mg, Sugar 1.7 g
CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Provided by Molly O'Neill
Categories Mushroom Onion Potato Side Fry Thanksgiving Bacon Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
- 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
- 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
- 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
- 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.
BACON POTATO PANCAKES
Meet the Cook: Potatoes are something I can eat anytime of day and almost any way. This recipe's one I came up with to go along with pigs in blankets several years ago. Our three children are grown, and John and I have five grandchildren. -Linda Hall, Hazel Green, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
Nutrition Facts : Calories 193 calories, Fat 13g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 113mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BACON AND CHIVE POTATO PANCAKES
Categories Onion Potato Appetizer Brunch Quick & Easy Bacon Pan-Fry Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.
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