Bacon & Sage Potato Pancakes |
| Name: |
Jenn Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
4 slices bacon, diced 1 (20 ounce) packages shredded hash brown potatoes 3 garlic cloves 1/2 teaspoon sage 2 eggs 4 tablespoons all-purpose flour salt and pepper vegetable oil, for frying Directions
In a large cast iron skillet over medium heat, cook bacon until crispy. Once cooked remove to a paper towel lined plate. Discard bacon fat and fill the skillet 1/4 inch of vegetable oil and preheat. Meanwhile, place potatoes, garlic, sage, eggs, flour, salt, pepper and bacon in large bowl. Mix until thoroughly combined. Once the oil is preheated, working in batches, measure out 1/2 cup potatoes and carefully place into the oil one at a time. Using a spatula, press down on the potatoes until they flatten to about 3 inches in diameter. Cook pancakes until crispy and nicely browned. Remove to a paper towel lined plate. You can place them on a cookie sheet and keep them warm in a preheated 275 degree oven while remaining pancakes cook. |
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