Breakfast Potato Pancakes
Makes 6 servings, 2 patties per serving.
We owe much to the creative mind that cooked up the first potato pancake. If you've never sampled these crispy treats, you're in for a nice surprise. This modern recipe is doubly easy because the potatoes are all ready prepared for you.
Instant mashed potato flakes or
granules to make 3 cups prepared potatoes
4 oz. (about 1 cup) frozen potatoes O'Brien,
thawed and well-drained
3 tbsp. flour
4 slices bacon, cooked crisp and crumbled
1 green onion, sliced
1 egg, slightly beaten
Salt and pepper, to taste
Prepare potato flakes as package directs to make 3 cups, omitting salt and decreasing liquid by 1/2 cup. Cool. Combine mashed and O'Brien potatoes, flour, bacon, onion, egg, salt and pepper. Mix to blend thoroughly. Form into 12 patties, about 1/4 cup each. Coat lightly with cornmeal. Fry patties in lightly oiled non-stick skillet over medium heat until golden, turning once. Drain on paper towels. Serve warm with applesauce.
You can make the pancake mixture a day in advance. Store in covered container in refrigerator.
Recipe courtesy The Potato Board.
Visit All About Potatoes featuring dozens of potato recipes
Current Culinary Sleuth Archive
This page created March 2000
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007