Bacon And Sage Potato Pancakes Recipe

Ingredients for Bacon And Sage Potato Pancakes

• 4 slices bacon
• Shredded Hash Brown Potatoes
• Garlic Cloves
• 2 tablespoons fresh sage, chopped
• 2 large eggs
• All Purpose Flour
• Salt And Pepper
• Vegetable oil, enough for 1/4 inch depth in skillet

How to Make Bacon And Sage Potato Pancakes

1. 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.
2. Reserve 2 tablespoons of bacon grease, discarding the rest. Add 1/4 inch of vegetable oil to the skillet and heat over medium heat.
3. 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.
4. 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.
5. Gently mix until just combined. Do not overmix.
6. Once the oil is shimmering, drop 1/2 cup portions of the potato mixture into the hot skillet, working in batches.
7. Gently flatten each pancake to about 3 inches in diameter with a spatula.
8. Cook for 3-4 minutes per side, or until golden brown and crispy.
9. Remove pancakes to a paper towel-lined plate to drain excess oil.
10. Keep warm in a 275°F (135°C) oven on a baking sheet while you cook the remaining pancakes.