Best 6 Bacon And Blue Cheese Potato Pancakes Recipes

BACON POTATO PANCAKES

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.

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.

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.

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 & CHEESE POTATO PANCAKES WITH FRIED OYSTERS

Steps:

• Combine ingredients 1-7 in a mixing bowl and mix well. With wet hands, make 8 (4 inch) pancakes.
• Add vegetable oil to a large medium heat griddle.
• Cook pancakes for 2-3 minutes until golden brown, flip and cook for an additional 2-3 minutes until done and golden brown. Remove from griddle and place on a warm plate.
• Meanwhile, heat deep fryer to 320 degrees.
• In a small mixing bowl, combine oysters and sriracha. Allow to marinate for 5-10 minutes.
• Add breadeing to a large plate. Bread oysters and fry for 2 minutes or so until golden brown. Do not over-cook. Drain on paper towels.
• Gently mix spring mix and tomatoes in a mixing bowl. Assemble on each plate-potato pancake, salad mix and oysters. Drizzle olive oil and balsamic vinegar on each plate.

BACON AND BLUE CHEESE POTATO PANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
• While the bacon is cooking, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
• Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
• Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.