I’m excited to share my bacon potato pancakes recipe with you. These savory pancakes combine the smoky flavor of bacon with tender potatoes, creating a breakfast treat that’s sure to brighten your morning.
Level: Easy
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 24 pancakes
I love starting my day with something hearty and flavorful, and these bacon potato pancakes do just that. Perfect for breakfast or a quick snack, they bring together crispy bacon, shredded red potatoes, and a blend of simple seasonings. Whether you’re cooking for yourself or feeding a crowd, these pancakes are a fantastic way to enjoy a savory twist on traditional pancakes.
Description
These bacon potato pancakes are ideal for anyone who loves the classic combination of bacon and potatoes. To make them, I use red potatoes, cooked bacon, chopped onions, eggs, and a bit of flour to bind everything together. A pinch of salt and black pepper adds the perfect amount of seasoning. The process is straightforward: mix all the ingredients, season to taste, then fry the batter in batches until the pancakes are golden brown and crispy on the outside. The result is a delicious, satisfying dish that’s perfect for any non-sweet breakfast or snack.
Ingredients
- 3 cups red potatoes, peeled and shredded
- 5 bacon slices, cooked and crumbled
- 1/2 cup chopped onion
- 2 beaten eggs
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Vegetable oil for frying
Directions
- Mix the Batter:
- In a large bowl, combine the shredded potatoes, crumbled bacon, chopped onion, beaten eggs, and all-purpose flour.
- Season the mixture with salt and black pepper to your taste, and stir until everything is well mixed.
- Fry the Pancakes:
- Heat vegetable oil in a large skillet over medium heat, adding enough oil to cover the bottom (about 1/8 inch deep).
- Working in batches, spoon about 2 tablespoons of the batter into the skillet for each pancake.
- Press the mixture gently with a spatula to form even, compact pancakes.
- Fry each pancake for approximately 3 minutes on each side or until they are golden brown and crisp.
- Remove the pancakes from the skillet and place them on paper towels to drain any excess oil.
- Add more oil as needed between batches.
- Serve:
- Serve the bacon potato pancakes piping hot. Enjoy them on their own or with your favorite dipping sauce.
Process Details
- Even Mixing: I make sure to mix the ingredients thoroughly so that every bite has a perfect balance of bacon, potato, and onion.
- Frying Technique: Pressing the batter into a pancake shape in the skillet ensures that the pancakes cook evenly and develop a satisfying crunch on the outside while remaining tender inside.
Tips for Success
- Uniform Shredding: Shred the potatoes evenly so that they cook at the same rate.
- Pre-Cook Bacon: Make sure your bacon is cooked and crumbled finely for even distribution.
- Avoid Overcrowding: Fry the pancakes in small batches to maintain the skillet temperature and achieve a consistent golden-brown color.
- Adjust Seasoning: Taste the mixture before frying and adjust the salt and pepper as needed to suit your preference.
Serving Ideas
- Classic Breakfast: Enjoy these pancakes with a side of scrambled eggs and a cup of coffee.
- Brunch Party: Serve them as part of a brunch spread with a light salad and fresh fruit.
- Snack Time: They make a great finger food option for casual gatherings or as an appetizer with a spicy dipping sauce.
Nutrition Info (Approximate per Serving)
- Calories: 120–150 per pancake
- Fat: 6–8 grams
- Carbohydrates: 12–15 grams
- Protein: 4–5 grams
I truly enjoy making bacon potato pancakes because they combine the best of both worlds—hearty potatoes and savory bacon—in one easy-to-make dish. Their crispy texture and robust flavor make them a perfect choice for a satisfying breakfast or snack. I hope you give this recipe a try and enjoy the delicious results. I’d love to hear your feedback once you’ve made them!