Bacon & Potato Breakfast Cakes.

I really like potato pancakes. Growing up, every Sunday, after church one of two things would happen. Either my grandpa would cook breakfast, which meant we were going to Big Boys for their buffet breakfast, or my dad would cook breakfast, which meant silver dollar pancakes, sausage, eggs, and potato pancakes! Those potato pancakes, while very nostalgic, came from a box. They were more like baby oatmeal than potato. Nonetheless, they sealed the deal for my love of the dish.

As I got older and moved out of the house, I began experimenting with using fresh shredded potatoes for breakfast dishes like hash browns, and eventually, potato pancakes. Shredded potato pancakes are amazing, completely different than the boxed potato meal pancakes. They have the same prevalent potato flavor with all of the benefit of the fried potato texture. What I like best about fresh shredded potato pancakes is that you can add whatever you want to them. Often for breakfast we eat bacon, eggs and potatoes. Sometimes it gets boring so I like to mix it up. This dish combines the potato and bacon in a new way. When served with a fried, yolky egg, it becomes a whole new experience!

Bacon & Potato Breakfast Cakes. Makes 8-10 cakes.

Ingredients

3 slices of bacon

2 medium potatoes (I used caribe, but Russet or Yukon gold would work as well)

1/4 onion, finely chopped (I used red)

1 green onion, chopped

1/2 t kosher salt

1/4 fresh ground black pepper

3 T flour

1 egg

oil of choice for frying

Process

Cook bacon over medium heat in a large skillet. Reserve fat in skillet until you ready to fry the cakes. Chop the bacon into small pieces.

Shred potatoes and combine them with bacon, onions, salt and pepper in a large bowl. Add flour and mix to combine. Add egg and mix until all ingredients are equally dispersed. Heat bacon fat over medium heat and add oil until the entire bottom of the skillet is covered. Add 1/4 cup scoops of potato mixture and cook 5 minutes on each side. Drain on paper towels. Continue adding oil as needed during the cooking process. Serve cakes with yolky fried eggs or other breakfast accompaniments.

Enjoy!

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Filed under Appetizer, Breakfast, Dairy Free, Pork, Potatoes

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