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Mashed Potato Pancakes with Bacon and Onions


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  • 1 teaspoon butter or margarine
  • 1 medium onion, thinly sliced
  • 1/4 teaspoon salt
  • 3 cups cold mashed potatoes
  • 1 large egg
  • 2 tablespoons shredded onion
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter or margarine
  • Sour cream (optional)



Step 1

Fry bacon until crisp. Drain, reserving 1/2 teaspoon fat. Crumble and set aside 3 strips for the pancakes and 2 strips for the topping.Heat 1 teaspoon butter and reserved 1/2 teaspoon bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; cook, stirring often, 10 to 12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Do not clean skillet.Meanwhile mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until well blended. Sprinkle flour on a sheet of wax paper. Form potatoes into 6 patties. Turn in flour to coat lightly.Heat 1 tablespoon butter in skillet over medium heat until butter stops foaming. Fry potato patties 4 minutes per side or until lightly browned. Remove to serving platter. Top with onions and remaining crumbled bacon. Serve with sour cream if desired.


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