Potato Pancakes

 

Ingredients:

1-1/2 Pound Russet Potatoes (About 2 Large) 4 Ounces Bacon, Cooked Until Crisp, Drained And Crumbled 2 Tablespoon Flour 2 Large Egg, Lightly Beaten 1 Teaspoon Salt 1 Teaspoon Black Pepper 1/4 Cup Finely Chopped Onion Vegetable Oil, For Frying

Directions:

Peel the potato and put in cold water. Using a grater, or food processor, coarsely grate the potato.  Add the grated potato crumbled bacon, egg, onion, salt and pepper, and the flour (add enough flour to thicken to a good pancake batter).

Heat a nonstick pan with a small amount of oil in the bottom of the pan. When the oil is hot, take about one-quarter of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid. Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side. Transfer to a paper lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.

 

Yields

4 servings