Potato Pancakes, 1st Recipes Style (Print Version)
Crispy mashed potato pancakes with bacon, cheddar, and green onion, pan-fried until golden outside and soft inside.
# Ingredients:
For the potato pancakes
01 -
5 slices bacon
02 -
4 cups (900 g) cold mashed potatoes
03 -
2 large eggs, well beaten
04 -
1/3 cup (42 g) all-purpose flour, plus more if needed
05 -
1/2 cup (55 g) shredded sharp cheddar cheese
06 -
2 green onions, thinly sliced
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon kosher salt, or to taste
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon neutral oil, if needed for frying
For serving
11 -
1/2 cup (120 g) sour cream
12 -
Extra sliced green onion or chives
13 -
Applesauce, optional
# Instructions:
01 -
Place the bacon in a large skillet over medium heat. Cook until crisp, about 8-10 minutes, then transfer to a paper towel and crumble. Leave about 2 tablespoons drippings in the skillet.
02 -
In a large bowl, combine the cold mashed potatoes, beaten eggs, flour, cheddar, green onions, onion powder, salt, pepper, and crumbled bacon. Stir until the mixture holds together.
03 -
Divide the mixture into 8 portions and shape into patties about 1/2 inch thick. If the mixture feels too loose, add flour 1 tablespoon at a time.
04 -
Warm the skillet with the bacon drippings over medium heat. Add the neutral oil only if the skillet looks dry.
05 -
Add the patties in a single layer without crowding. Cook for 3-4 minutes per side, until deeply golden and crisp. Work in batches if needed.
06 -
Serve hot with sour cream, extra green onion, and applesauce if you like a sweet-savory finish.
# Notes:
01 -
Cold mashed potatoes make the firmest patties.
02 -
Best served right after frying while the edges are crisp.
03 -
Leftovers reheat best in a skillet or air fryer.