BACON AND SAGE POTATO PANCAKES
Provided by Sunny Anderson
Categories appetizer
Time 45m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Special Equipment: Food Processor
- In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.
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Saikat Sarker
[email protected]I'm not sure what I did wrong, but my pancakes turned out really dry. I think I might have overcooked them.
mariaelena wong
[email protected]These potato pancakes were delicious! I used Yukon Gold potatoes, and they were perfectly fluffy and flavorful. I served them with sour cream and applesauce, and they were a big hit.
Maddi Shaw
[email protected]I've made these pancakes several times now, and they're always a hit. I love that they're so versatile. I've served them with everything from eggs and bacon to grilled cheese sandwiches.
Sikiru adewale Saliu
[email protected]These potato pancakes were a bit too salty for my taste. I think I might have added too much salt to the batter.
Mehedi Hasan Sakib
[email protected]I'm not a big fan of bacon, so I omitted it from the recipe. The pancakes were still delicious, and I would definitely make them again.
Shyla Davis
[email protected]I made these pancakes for breakfast this morning, and they were a big hit with my family. The pancakes were fluffy and flavorful, and the bacon and sage added a nice touch.
Ovais Siddiqui
[email protected]These were really easy to make and tasted delicious! I used a food processor to shred the potatoes, which made the process even faster.
Jason Horne
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as crispy as I would have liked. I think I might have needed to cook them for a bit longer.
Arfan Farazi
[email protected]These pancakes were a bit too greasy for my taste, but the flavor was good.
Milton Hefner
[email protected]I'm not usually a fan of potato pancakes, but these were really good. The bacon and sage added a lot of flavor, and the pancakes were crispy on the outside and fluffy on the inside.
Suzan Kusbaygi
[email protected]These potato pancakes were easy to make and turned out great! I served them with sour cream and applesauce, and they were a big hit.
Zahid Sahil
[email protected]I tried this recipe for dinner last night, and it was a huge success. My family loved the crispy texture of the pancakes and the savory flavor of the bacon and sage.
Regbizz
[email protected]These potato pancakes were delicious! The bacon and sage gave them a really unique flavor, and the pancakes were cooked perfectly.
Milan Bhandari
[email protected]I've made these pancakes several times now, and they're always a crowd-pleaser. I love that they're easy to make and can be customized with different toppings.
Ahmad ali Zac
[email protected]These potato pancakes were a hit at my brunch party! The bacon and sage added a nice savory flavor, and the pancakes were perfectly crispy on the outside and fluffy on the inside.