Bacon Cheese Potato Pancakes With Fried Oysters Recipes

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BACON POTATO PANCAKES



Bacon Potato Pancakes image

Crispy potato pancakes with bacon and thyme.

Provided by champ

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

4 slices bacon
4 Idaho potatoes, peeled and shredded
¼ 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

Steps:

  • 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 : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g

BACON AND SAGE POTATO PANCAKES



Bacon and Sage Potato Pancakes image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield about 12 pancakes

Number Of Ingredients 9

4 slices bacon, diced
4 Idaho potatoes, peeled and quartered
1 red onion, quartered
3 garlic cloves
6 sage leaves, finely chopped
2 eggs
4 tablespoons all-purpose flour
Salt and freshly ground black pepper
Vegetable oil, for frying

Steps:

  • Special Equipment: Food Processor
  • In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

BACON POTATO PANCAKES



Bacon Potato Pancakes image

Meet the Cook: Potatoes are something I can eat anytime of day and almost any way. This recipe's one I came up with to go along with pigs in blankets several years ago. Our three children are grown, and John and I have five grandchildren. -Linda Hall, Hazel Green, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

5 to 6 medium uncooked red potatoes, peeled and shredded (about 3 cups)
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
Salt and pepper to taste
Dash ground nutmeg
Oil for deep-fat frying

Steps:

  • Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

Nutrition Facts : Calories 193 calories, Fat 13g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 113mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON



Shredded Potato Cake With Egg And Cheese And Bacon image

Provided by Mark Bittman

Categories     breakfast, one pot, main course

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 5

1/2 pound slab or other good bacon, cut into 1/4-inch chunks
3 or 4 potatoes, about 1 1/2 pounds
Salt and pepper to taste
At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar
6 to 8 eggs

Steps:

  • Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
  • When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
  • Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

BACON AND CHIVE POTATO PANCAKES



Bacon and Chive Potato Pancakes image

Categories     Onion     Potato     Appetizer     Brunch     Quick & Easy     Bacon     Pan-Fry     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired

Steps:

  • Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)



Bacon Cheddar Potato Cakes Recipe - (4.5/5) image

Provided by JeffK

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cheddar cheese, shredded

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION



Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion image

Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.

Provided by Molly O'Neill

Categories     Mushroom     Onion     Potato     Side     Fry     Thanksgiving     Bacon     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper
For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

Steps:

  • 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
  • 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
  • 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
  • 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
  • 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

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