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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Crispy potato pancakes with bacon and thyme. Ingredients:
4 slices bacon |
4 idaho potatoes, peeled and shredded |
1/4 cup all-purpose flour |
2 eggs |
4 garlic cloves, minced |
1 tablespoon chopped fresh thyme |
salt and ground black pepper to taste |
vegetable oil for frying, or as needed |
Directions:
1. Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
2. Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
3. Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
4. Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.
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