Bacon and Sage Potato Pancakes
Need a dairy free side dish? Bacon and Sage Potato Pancakes could be a great recipe to try. This recipe serves 12. One serving contains 123 calories, 4g of protein, and 5g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, idaho potatoes, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Hanukkah event.
Instructions
Watch how to make this recipe.
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.