Directions 10 steps | 28 Minutes
Wash and grate the potatoes on the coarse side of your grater into a bowl.
Grate the onion into the same bowl. Mix until evenly combined.
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.
In a skillet on low to medium heat, cook the bacon until just crisp, about 4-5 minutes.
Place the cooked bacon on a paper towel lined plate to drain. Once cool, chop coarsely.
In a large bowl, add the potato mixture, chopped bacon, egg, flour, garlic, paprika and parsley. Mix the ingredients until well combined.
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.)
Form four to six pancakes.
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.
Serve hot. Enjoy!
- You may substitute Yukon gold potatoes or mix the 2 kinds for a great combination.