I love breakfast foods. I’m not talking about cereal and toast, but the comfort food that you eat when you wake up on a weekend morning and want to treat yourself before starting your day. Bacon, eggs, pancakes – these are all my favorite forms of breakfast food. Today’s recipe is for bacon potato pancakes – they’re easy to make and perfect for a quick meal! They’re also great because they can be served as an appetizer or as part of a bigger brunch spread with other delicious foods like sausage links or fruit salad. You can even serve them with maple syrup or sour cream if you want something extra special! I hope you enjoy this dish as much as I do; it’s delicious any time of year but
prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings
4 Idaho potatoes, peeled and shredded
4 slices bacon
vegetable oil for frying, or as needed
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
¼ cup all-purpose flour
salt and ground black pepper to taste
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.
Per Serving: 257 calories; protein 7.8g; carbohydrates 29.8g; fat 12.1g; cholesterol 74.7mg; sodium 187.8mg.