Description
A delicious recipe for crispy Irish potato pancakes with savory bacon, perfect for breakfast or a snack.
Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 1 small onion, finely diced
- 1 large egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 strips of crispy bacon, crumbled
- 1/4 cup vegetable oil (for frying)
- Sour cream or applesauce (for serving, optional)
Instructions
- Grate the peeled potatoes and place them in a clean kitchen towel. Twist the towel to extract as much liquid as possible, then transfer the dry potatoes to a large bowl.
- In the bowl, mix in the finely diced onion, egg, flour, baking powder, salt, and black pepper until everything is well blended.
- Carefully fold in the crumbled bacon, ensuring it is evenly mixed throughout the potato blend.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Scoop a generous 1/4 cup of the potato mixture and shape it into a patty. Gently place it in the hot oil. Repeat this process with the remaining mixture, ensuring not to overcrowd the pan.
- Fry each potato cake for about 4-5 minutes on each side, or until they achieve a beautiful golden brown and crispy texture.
- Once cooked, transfer the cakes to a plate lined with paper towels to absorb any excess oil.
- Serve the crispy potato cakes warm, accompanied by a dollop of sour cream or a side of applesauce if desired.
Notes
- For an extra kick, consider adding 1/4 teaspoon of cayenne pepper to the mixture.
- You can replace the bacon with cooked sausage or leave it out entirely for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Irish Potato Pancakes with Bacon, Crispy Potato Cakes