Thursday, March 31, 2011

Potato Pancakes With Bacon & Sage

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 T all purpose flour
salt and freshly ground black pepper
vegetable oil, for frying

Preparing the potato pancakes:
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.

Makes about 12 pancakes


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