Bacon Sage Potato Pancakes

Bacon Sage Potato Pancakes

Adapted from Sunny Anderson – Food Network

In addition to the stuffed mushrooms, this is the other “sunny” spot in my Christmas Eve debacle (besides the fist sized shrimp cocktail)!!!  The only issue I had with the pancakes, is they are a bit labor intensive (especially when you are preparing several other appetizers) and I did want to fry them right before quests arrived, so it was a balancing act.  I may take the advice of other “mavens from latkes” and cook them ahead of time and crisp them up right before serving.  These were great the next day after 15 minutes in the oven.  The addition of bacon and sage is a welcome change to traditional latkes.

• 4 slices of bacon, diced
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 3 garlic cloves
• 6 sage leaves, finely chopped
• 2 eggs
• 4 tablespoons flour
• salt and pepper
• vegetable oil for frying

In a large cast iron (or heavy skillet) over medium heat, cook bacon until crispy. Remove and drain on paper towels.

Discard bacon fat.

In food processor (fitted with large grater attachment), push potato, onion and garlic through grater.

Place mixture onto cheesecloth (triple ply) and wring out excess liquid over sink.

You really need to do this well. I didn’t do it good enough the first time and

ended up having to squeeze each pancake before frying.

Place mixture into large bowl.

Mix in eggs, sage, flour, cooked bacon, salt and pepper.

Fill skillet with 1/4 inch of oil and heat until it ripples. Once the oil is heated, form potato cakes (squeeze to remove any lingering excess water) into 3 inch diameter and carefully add to pan. Continue forming pancakes and placing them in skillet. Cook until crisp and nicely browned, pressing down to flatten – about 2-3 minutes per side. Remove to paper towel lined plate. Keep warm in 275 degree oven while cooking remaining pancakes.

Serve with creme fraiche.

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Family Favorites – Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Potato Filling

Most families have their favorite family recipes — those special recipes handed down from generation to generation, enjoyed by all.  This is probably one of our family’s favorites.   My father (who got it from his mother) used to make it every Thanksgiving and Christmas, and now my brother and I keep up the tradition for our families in different parts of the country.  It is extremely rich (which is why we only had it twice a year), but it is worth every calorie!!!

• 6-8 potatoes (half and half, butter, salt and pepper)
• 10 slices of bacon
• 1 onion diced
• 2 celery stalks – diced
• 2 eggs – slightly beaten
• 3-4 slices of white bread (remove crusts) cut into cubes
• 2 tablespoons unsalted butter – melted
• parsley

Preheat oven at 375 degrees!!

Prepare mashed potatoes with potatoes, half and half, butter and salt.

Dice bacon and fry in saute pan.

until crispy.

Remove and drain on paper towels.

In same pan, cook onions and celery until soft . . .

and  browned.

Remove and drain on paper towels.

Add bacon, celery and onions to mashed potatoes and mix well.

Stir in eggs and bread cubes. . .

until well combined.

Spread mixture in 13x9inch baking dish and pour melted butter on top.

Bake 1 hour until crispy on top.

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