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| Bacon Potato Pancakes |
"Crispy potato pancakes with bacon and thyme."
Ingredients :
- four slices bacon
- 4 Idaho potatoes, peeled and shredded
- 1/four cup all-motive flour
- 2 eggs
- four garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- salt and ground black pepper to flavor
- vegetable oil for frying, or as needed
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
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- Cook bacon in a skillet over medium warmth until crisp, three to five minutes. Transfer to a paper towel-coated plate to empty; allow cool and crumble. Reserve bacon drippings in skillet.
- Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a big bowl.
- Pour vegetable oil approximately 1/4-inch deep into skillet with bacon drippings and place over medium warmth; warmth till the oil and bacon drippings shimmer.
- Gently drop potato mixture with the aid of heaping tablespoon into hot oil and flatten potatoes into small patties approximately 3 inches in diameter. Cook till browned, about three mins on each aspect.
Notes :
- Keep pancakes warm in 275 degree F (one hundred thirty five degree C) oven.
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