Potato and Bacon Pancakes
3 cups frozen, shredded-style has browns (or shred 5 to 6 potatoes to measure 3 cups) 5 or 6 strips of bacon, cooked and crumbled 1/2 cup chopped onion 2 eggs, beaten 2 tbsp flour (or potato flour if gluten intolerant) Salt and pepper to taste Combine all ingredients. In an electric skillet heat 1/4 inch of oil to 375 F. Drop batter by 1/4 cupfuls into hot oil. Flatten to form patties. Fry till lightly browned; turn and cook other side. Drain on paper towels. Serve hot. Makes about two dozen.
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