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Culinary Sleuth

 

Breakfast Potato Pancakes

Makes 6 servings, 2 patties per serving.

 

We owe much to the creative mind that cooked up the first potato pancake. If you've never sampled these crispy treats, you're in for a nice surprise. This modern recipe is doubly easy because the potatoes are all ready prepared for you.

 

Instant mashed potato flakes or
   granules to make 3 cups prepared potatoes
4 oz. (about 1 cup) frozen potatoes O'Brien,
   thawed and well-drained
3 tbsp. flour
4 slices bacon, cooked crisp and crumbled
1 green onion, sliced
1 egg, slightly beaten
Salt and pepper, to taste
Cornmeal

 

Prepare potato flakes as package directs to make 3 cups, omitting salt and decreasing liquid by 1/2 cup. Cool. Combine mashed and O'Brien potatoes, flour, bacon, onion, egg, salt and pepper. Mix to blend thoroughly. Form into 12 patties, about 1/4 cup each. Coat lightly with cornmeal. Fry patties in lightly oiled non-stick skillet over medium heat until golden, turning once. Drain on paper towels. Serve warm with applesauce.

Note:
You can make the pancake mixture a day in advance. Store in covered container in refrigerator.

Recipe courtesy The Potato Board.

Visit All About Potatoes featuring dozens of potato recipes

 
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Current Culinary Sleuth Archive

This page created March 2000

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 
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This page modified February 2007


 


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