- 1 lb Yukon gold potatoes scrubbed clean
- 1 tablespoon butter
- 2-3 tablespoons cream, half and half or milk
- 3 slices bacon cooked and chopped
- 1/2 cup shredded Sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 1 egg
- 1 6 oz container French’s Crispy Onions
- vegetable oil for frying
-
Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
-
When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
-
Lightly crush or chop the French’s Crispy Onions and place in a shallow bowl.
-
Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
-
Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.
-
Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
-
Serve warm.
Source : allrecipes.com