Cheddar Bacon Potato Pancakes Food

CHEDDAR BACON POTATO PANCAKES

Steps:

• Combine hash browns, egg, baking powder and flour in a large bowl and stir to mix. Stir in bacon and cheese.
• Heat oil over medium high in a large frying pan until hot.
• Using a large scoop or 1/4 cup measuring cup, scoop mixture into frying pan.
• Flip pancakes over when the edges are set, about 5 minutes, and fry until browned.
• Serve warm with sour cream and chives.

BACON CHEDDAR POTATO PANCAKES WITH DIJON MAPLE SYRUP

Steps:

• Mix the mashed potatoes, flour, sugar, baking powder, salt, milk, butter, egg and sharp cheddar cheese together in a large bowl.
• Heat a large pan or skillet to medium-high heat and melt 2 Tablespoons of butter.Saute bacon and onions for 5-7 minutes until onions become translucent and bacon begins to crisp. Remove with a slotted spoon and let cool. Add to potato mixture
• Use the remainder of the butter and bacon grease to cook the pancakes. Scoop 1/4 cup batter per pancake into the pan..
• Cook each pancake until you start to see edges browning on the sides. Flip each pancake over and cook for an additional 3-4 minutes on the other side (or until the outside is golden brown). Repeat for each pancake until the batter is gone. Season with salt and garnish with green onions. Serve with Dijon Maple Syrup.
• Stir together mustard and syrup until well-combined.

BACON & CHEDDAR POTATO PANCAKES

Steps:

• 1. * NOTE: Use real, homemade https://www.justapinch.com/recipes/side/side-potatoes/mashed-potatoes-2.html?p=2 that have been refrigerated (the consistency should be firm.) This recipe will not work with instant mashed potatoes. Recipe may be doubled or tripled.
• 2. Gather and prep ingredients.
• 3. To a large, nonstick skillet, over medium-low heat, add butter.
• 4. In a medium size bowl, mix together mashed potatoes, bacon bits and cheese.
• 5. Divide into 4 equal portions. (If doubling or tripling recipe, work in batches. Do not overcrowd pan. Four pancakes per pan is ideal.)
• 6. Increase heat to medium/medium-high; one by one, form each portion into a ball, then flatten (as if making hamburger patties) and place in skillet with melted butter.
• 7. Fry the first side for approximately 5 minutes, until golden brown; carefully turn pancakes over and fry for additional 3 to 4 minutes, until golden brown on each side. (Do not attempt to turn the pancakes for a second time. They are fragile and you will probably end up with a mess.)
• 8. Carefully remove to serving plate. Serve as soon as possible or keep warm until served.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)

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.

BACON CHEDDAR POTATO PANCAKES

Steps:

• 1. Cook the potatoes in boiling salted water. Drain and mash with the butter, sour cream, and milk. Adjusting the milk to make sure the potatoes are not runny. Add the remaining ingredients and shape into patties.
• 2. Pour bacon grease in non stick skillet. Add the potato pancakes and fry until crisp on each side.

CHEESY POTATO PANCAKES

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.

BACON POTATO PANCAKES

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.

BACON CHEDDAR POTATO SOUP

Steps:

• Chop onions and celery, if using a food processor don't chop these too fine.
• In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• Add potatoes and broth, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
• Stir in the cheese, bacon bits, parsley, pepper and paprika.
• Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• Garnish with croutons, if desired.