Let me start by saying...these are not your grandma's potato pancakes. Red potatoes, bacon, garlic, green onions, smoked gouda, bleu cheese--you will absolutely not believe how delicious these pancakes are. Flavor.is.off.the.charts.
Pancakes for breakfast, lunch, dinner, midnight--anytime is the perfect time for pancakes. Typically, pancakes are flour based and served with maple syrup. Those pancakes are yummy and delicious, and sweet. Potato pancakes are a different thing though, and this combination of ingredients makes for the most amazing flavor.
Something else about these pancakes...they have (nitrate free) bacon, and who doesn't love to wake up to, or just inhale the smell of bacon cooking? There is something sentimental and nostalgic about the smell of bacon cooking...like all is well with the world.
Text the ingredients to yourself, and get shopping to make these bacon pancakes right now.
Jump to:
Ingredients
rustic mashed red potatoes (with skin on)
bacon
blue cheese crumbles
shredded smoked gouda
green onion
garlic
eggs
flour
salt and pepper
If you don't have mashed potatoes already prepared, you might want to try out Roasted Garlic Mashed Potatoes.
Instructions For Perfect Potato Pancakes
Lay bacon out on baking sheet and bake for 20 minutes at 425 degrees. Chop the bacon when cool.
Chop red potatoes with skin on, add to large pot of boiling water and cook for 20 minutes, or until just tender. Drain potatoes immediately (do not let potatoes sit in water) and mash with hand masher, adding milk as needed. Do not mash with mixer, as they will be too smooth to form pancakes. Since we are making potato pancakes with these potatoes, no additional seasoning is necessary.
We start preparing this potato pancake recipe with rustic mashed potatoes that have been cooked and prepared with the skin on. The most important factor in the success of these potato pancakes will be the texture of your mashed potatoes. Do not use a mixer and mash your potatoes until they are smooth. It is highly recommended that you use a hand masher, like the one pictured above.
So, with your potatoes ready, let's get started. Combine mashed potatoes, bacon, blue cheese crumbles, smoked gouda, garlic, green onion, eggs, salt and pepper, flour in a mixing bowl.
Mix well. If mixture is too moist, add additional flour. Place formed pancakes, approximately 4", on baking sheet with parchment paper. You should have approximately 12 pancakes.
Bake the pancakes for 30 minutes at 425.
What To Serve With Potato Pancakes
Great with sour cream, crème fraiche, an aged balsamic, and or fresh fruits.
Variations
Potato Pancakes are traditionally fried in butter or oil, but we opted for a healthier version by choosing to bake the potato pancakes.
My personal favorite way to serve potato pancakes is topped with eggs and sour cream.
Storage
Store the pancakes in the refrigerator and microwave when serving. They will be good for 4-5 days.
Top tips
**Use a hand masher, not a mixer to mash your potatoes.
If your mixture is a little moist, add flour so that your pancakes stay intact when baking and serving.
Ingredients
- 3 lbs mashed red potatoes with skin on approximately 9 red potatoes
- ¼ cup bleu cheese
- ¼ cup gouda cheese
- ¼ cup green onions
- 1 cup bacon chopped approximately 11 slices
- 3 cloves garlic, minced
- ¼ cup flour
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 eggs
- ¼ cup milk for potato mashing
Instructions
- Chop red potatoes with skin on, add to boiling water and cook for 20 minutes, or until just tender. Drain potatoes and mash with hand masher, adding milk as needed. Do not mash with mixer, as they will be too smooth to form pancakes. Since we are making potato pancakes with these potatoes, no additional seasoning is necessary.
- Preheat oven to 425 degrees. Place bacon slices on baking sheet with parchment and bake for 20 minutes or until crispy. Chop when cool.
- Combine mashed potatoes, bacon, blue cheese crumbles, garlic, flour, salt and pepper smoked gouda, green onion, eggs in a mixing bowl.
- Form pancakes and place on baking sheet with parchment paper. Bake for 30 minutes at 425 degrees.
- Serve with sour cream, crème fraiche, an aged balsamic, eggs or, fresh fruits.
Video
Notes
Leave a Reply