Best Bacon And Chive Potato Pancakes Recipes

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BACON POTATO PANCAKES



Bacon Potato Pancakes image

Crispy potato pancakes with bacon and thyme.

Provided by champ

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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.
  • Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
  • 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.
  • 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 : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g

SOUR CREAM AND CHIVE POTATO PANCAKES



Sour Cream and Chive Potato Pancakes image

Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.

Provided by bluemoon downunder

Categories     Breakfast

Time 35m

Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)

Number Of Ingredients 13

900 g sebago potatoes, peeled (just under 32oz)
1 medium brown onions (150g) or 1 yellow onion, finely chopped (just under 5oz)
2 -3 garlic cloves, finely chopped
1/4 cup fresh chives, finely chopped
1 teaspoon dried rosemary, to taste
1 teaspoon dried sage, to taste
sea salt, to taste
fresh ground pepper, to taste
2 eggs, separated
2 tablespoons plain flour
1/2 cup sour cream, low fat is fine (120g)
2/3 cup vegetable oil (160ml)
80 g butter (just under 3oz)

Steps:

  • Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
  • Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
  • Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
  • Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

CHIVE PANCAKES WITH GORGONZOLA AND BACON



Chive Pancakes with Gorgonzola and Bacon image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 40 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
6 tablespoons milk
4 tablespoons finely chopped chives
2 tablespoons extra-virgin olive oil, plus more for frying
2 cups Gorgonzola dolce
1 cup mascarpone
10 slices bacon, cooked until crispy
4 tablespoons chopped chives

Steps:

  • For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
  • Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
  • In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

BACON SPAM® AND POTATO PANCAKES



Bacon SPAM® and Potato Pancakes image

A delicious repurposing recipe using prepared mashed potatoes, pancake mix, eggs and SPAM® with bacon to make piping hot savory pancakes. Great when eaten hot or cold.

Provided by mis7up

Categories     Side Dish     Potato Side Dish Recipes

Time 16m

Yield 8

Number Of Ingredients 5

4 cups mashed potatoes
1 (12 ounce) can fully cooked luncheon meat with bacon (such as SPAM® with Bacon), diced
1 cup buttermilk pancake mix
2 eggs, lightly beaten
2 tablespoons vegetable oil

Steps:

  • Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.
  • Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

Nutrition Facts : Calories 328 calories, Carbohydrate 31.4 g, Cholesterol 81.8 mg, Fat 17.6 g, Fiber 2 g, Protein 10.9 g, SaturatedFat 5.5 g, Sodium 1113.9 mg, Sugar 1.7 g

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

BACON AND CHIVE POTATO PANCAKES



Bacon and Chive Potato Pancakes image

Categories     Onion     Potato     Appetizer     Brunch     Quick & Easy     Bacon     Pan-Fry     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired

Steps:

  • Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.

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