Imagine a crisp, golden-brown exterior giving way to a fluffy, tender center, infused with the earthy sweetness of freshly grated potatoes. Picture the sizzle of butter in a hot pan, the aroma of onions caramelizing to perfection, and the anticipation of that first delightful crunch as you bite into a perfectly cooked potato pancake. Crafting the best potato pancakes ever is both an art and a science, requiring just the right balance of ingredients, technique, and a touch of culinary intuition. Join me on a journey to discover how to create these beloved delicacies that are sure to tantalize your taste buds and leave you craving more.
Ingredients:
4 cups cold mash potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1/2 cup shredded cheddar cheese.
Directions:
Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.