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.
Finding Thyme to Cook 