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BEST POTATO PANCAKES EVER

BEST POTATO PANCAKES EVER

The Ultimate Potato Pancake: Crispy on the Outside, Cheesy on the Inside

Calling all potato pancake lovers! This recipe takes the classic dish to a whole new level, creating the BEST Potato Pancakes EVER. Packed with fluffy mashed potatoes, crispy bacon, and melty cheddar cheese, these pancakes are guaranteed to disappear from the plate in a flash.

Ingredients:

  • The Savory Base:

    • 4 cups cold mashed potatoes - Leftover mashed potatoes work perfectly for this recipe! They add a creamy and comforting base for the pancakes.
  • The Bacon Bliss:

    • 5 slices of bacon - Chopped into crispy bits, these add a salty and smoky flavor explosion in every bite.
  • The Seasoning Symphony:

    • ½ teaspoon onion powder - Adds a touch of savory onion flavor.
    • ½ teaspoon salt - Enhances the overall flavor profile.
    • ½ teaspoon black pepper - Adds a touch of warmth.
  • The Binding Ingredients:

    • 2 eggs, beaten well - Binds the ingredients together, creating a cohesive pancake.
  • The Melty Goodness:

    • ½ cup shredded cheddar cheese - Melts beautifully inside the pancakes, adding a burst of cheesy goodness.

Instructions:

  1. Crisping Up the Bacon: In a large skillet, cook the bacon over medium-high heat, stirring occasionally, until it's browned and crispy. This will take about 10 minutes.

  2. Reserving the Bacon Broth: Once the bacon is cooked, remove it from the skillet with a slotted spoon and transfer it to a paper towel-lined plate to drain. Reserve the leftover bacon drippings (broth) in the skillet. You'll use this flavorful fat to cook the pancakes.

  3. Creating the Pancake Mixture: In a large bowl, combine the cold mashed potatoes, beaten eggs, onion powder, salt, and black pepper. Mix everything together until well combined.

  4. Adding the Cheesy and Savory Goodness: Now comes the fun part! Crumble the cooked bacon into the potato mixture and fold in the shredded cheddar cheese. Ensure everything is evenly distributed.

  5. Shaping the Perfect Pancakes: With wet hands, shape the potato mixture into 8 equal-sized patties.

  6. Cooking in the Bacon Broth: Heat the reserved bacon broth in the skillet over medium heat. Once hot, carefully add the potato pancakes and cook for about 5 minutes per side, or until golden brown and crispy on the outside and cooked through on the inside. The bacon broth adds a delicious savory flavor to the pancakes while helping them cook evenly.

  7. Serving Up Deliciousness: Drain the cooked potato pancakes on paper towels to remove any excess grease. Serve them hot and enjoy the perfect combination of crispy, savory, and cheesy goodness!

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