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Bacon Potato Pancakes


Bacon Potato Pancakes


Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 6

“Crispy potato pancakes with bacon and thyme.”


4 slices bacon

4 Idaho potatoes, peeled and shredded

1/4 cup all-purpose flour

2 eggs

4 garlic cloves, minced

1 tablespoon chopped fresh thyme

salt and ground black pepper to taste

vegetable oil for frying, or as needed


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.

Nutrition Facts:

Per Serving: 257.2 calories; protein 7.8g 16% DV; carbohydrates 29.8g 10% DV; fat 12.1g 19% DV; cholesterol 74.7mg 25% DV; sodium 187.8mg 8% DV.