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Bacon-Flavored Potato Pancakes

fast.cook's picture
Ingredients
  Bacon slices 4
  Onion 1 Small, quartered
  Lightly packed parsley 1⁄4 Cup (4 tbs), stems removed
  Egg 1
  All purpose flour 2 Tablespoon
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Potatoes 1 1⁄4 Pound (4 Medium Pieces)
  Shortening 1 Tablespoon
Directions

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.
Serve immediately.
Add additional bacon drippings or shortening as necessary to keep pancakes from sticking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Shallow Frying
Dish: 
Pancake
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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