Potato Patties Recipe

Rating 5.0
| 0
These hearty potato patties are perfect for serving on a cold winter morning. Easily made ahead, this recipe may be made the night before and kept in the freezer for 3 months.
Breakfast
New American
11
ingredients
10
steps
28
minutes
Chef Denis is a seasoned chef with 43 years of experience working in the culinary world. His past roles include banquet chef, executive sous chef, private chef and even being the owner of a catering business, where he hosted both private events and intimate dinners. For the last 28 years, he's spent his time working as a culinary teacher, sharing his passion and knowledge with his students and aspiring chefs to create outstanding, memorable events.

Ingredients

Servings:
4
3 cup(s)
grated Idaho potatoes, see notes
4 tblsp
grated onion
1 tsp
salt
1/2 tsp
pepper
8 oz
bacon
1
egg
1/4 cup(s)
all-purpose flour
1 tsp
chopped garlic
1 tsp
paprika
2 tblsp
chopped parsley
1/2 cup(s)
vegetable oil

Directions 10 steps | 28 Minutes

Step 1

Wash and grate the potatoes on the coarse side of your grater into a bowl.

Step 2

Grate the onion into the same bowl. Mix until evenly combined.

Step 3

Let the potato mixture drain for 2-3 minutes and then wring the mixture out in a clean towel until dry. Season with salt and pepper. Set aside.

Step 4

In a skillet on low to medium heat, cook the bacon until just crisp, about 4-5 minutes.

Step 5

Place the cooked bacon on a paper towel lined plate to drain. Once cool, chop coarsely.

Step 6

In a large bowl, add the potato mixture, chopped bacon, egg, flour, garlic, paprika and parsley. Mix the ingredients until well combined.

Step 7

To create a pancake shape, place a dollop of the mix on a sheet pan and form a patty by cupping your left hand and pressing the potato mixture into the left hand with your right hand. (See notes.)

Step 8

Form four to six pancakes.

Step 9

In a shallow pan, heat the oil to about 350°F. Cook the potatoes for about 3-4 minutes until golden brown. Drain on a paper towel after frying.

Step 10

Serve hot. Enjoy!


Notes:

  • You may substitute Yukon gold potatoes or mix the 2 kinds for a great combination.

Nutrition Per Serving
View All
CALORIES
623
FAT
51.8 g
PROTEIN
11.9 g
CARBS
28.2 g

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