Ingrédients pour Bacon And Sage Potato Pancakes
- 4 slices bacon
- 2 pounds potatoes, peeled and coarsely grated
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/4 inch vegetable oil
- 2 tablespoons bacon grease
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Comment préparer Bacon And Sage Potato Pancakes
- Cook 4 slices of bacon in a large cast iron skillet over medium heat until crispy. Remove bacon with tongs and place on a paper towel-lined plate to drain.
- Reserve 2 tablespoons of bacon grease, discarding the rest. Add 1/4 inch of vegetable oil to the skillet and heat over medium heat.
- While the oil heats, prepare the potato mixture: Peel and coarsely grate 2 pounds of potatoes. Mince 2 cloves of garlic. Chop 2 tablespoons of fresh sage.
- In a large bowl, combine the grated potatoes, garlic, sage, 2 large eggs, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and the crumbled cooked bacon.
- Gently mix until just combined. Do not overmix.
- Once the oil is shimmering, drop 1/2 cup portions of the potato mixture into the hot skillet, working in batches.
- Gently flatten each pancake to about 3 inches in diameter with a spatula.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove pancakes to a paper towel-lined plate to drain excess oil.
- Keep warm in a 275°F (135°C) oven on a baking sheet while you cook the remaining pancakes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
20g
Carbs
7g
