Bacon-Flavored Potato Pancakes
|Onion||1 Small, quartered|
|Lightly packed parsley||1⁄4 Cup (4 tbs), stems removed|
|All purpose flour||2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Potatoes||1 1⁄4 Pound (4 Medium Pieces)|
Cook bacon in 10-inch skillet till crisp; drain reserving drippings.
Crumble bacon and place in medium mixing bowl.
Place steel blade in work bowl; add onion and parsley.
Process with on/off turns till very finely chopped.
Add egg, flour, salt, pepper, and nutmeg; process with on/off turns till well mixed.
Pour egg mixture into mixing bowl with bacon.
Insert shredding disk in work bowl.
Peel potatoes and cut to fit feed tube; shred.
Stir into egg mixture.
Heat 2 tablespoons of the reserved bacon drippings in skillet.
For each pancake, spoon 1/4 cup of the potato mixture into hot drippings; spread slightly to flatten.
Cook over medium heat for 2 to 3 minutes on each side or till browned.
Drain on paper toweling.
Add additional bacon drippings or shortening as necessary to keep pancakes from sticking.