Description
Crispy potato pancakes with bacon and thyme.
Ingredients
- 4 slices bacon
- 4 Idaho potatoes, peeled and shredded
- ΒΌ 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
Instructions
- 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.
- Combine crumbled bacon
- potatoes
- flour
- eggs
- garlic
- thyme
- salt
- and black pepper in a large bowl.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6