Crispy potato pancakes with bacon and thyme.
Ingredients
- 4 slices bacon
- 4 Idaho potatoes, peeled and shredded
- ¼ 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
Step 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.
Step 2
Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 257 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat4g | 18% |
Cholesterol75mg | 25% |
Sodium188mg | 8% |
Total Carbohydrate30g | 11% |
Dietary Fiber3g | 12% |
Total Sugars1g | |
Protein8g | |
Vitamin C29mg | 146% |
Calcium33mg | 3% |
Iron2mg | 10% |
Potassium675mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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