Best Bacon And Sage Mashed Potatoes Recipes

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BACON AND SAGE POTATO PANCAKES



Bacon and Sage Potato Pancakes image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield about 12 pancakes

Number Of Ingredients 9

4 slices bacon, diced
4 Idaho potatoes, peeled and quartered
1 red onion, quartered
3 garlic cloves
6 sage leaves, finely chopped
2 eggs
4 tablespoons all-purpose flour
Salt and freshly ground black pepper
Vegetable oil, for frying

Steps:

  • Special Equipment: Food Processor
  • In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

BACON-CHEDDAR MASHED POTATOES



Bacon-Cheddar Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

SAGE AND POTATO GRATIN WITH BACON AND ONIONS



Sage and Potato Gratin with Bacon and Onions image

Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.

Provided by MarieRynr

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg medium salad potatoes, peeled (a waxy type of potato)
30 g unsalted butter
1 small onion, halved and thinly sliced
300 ml double cream
400 g smoked rindless streaky bacon
12 -18 sage leaves

Steps:

  • Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
  • Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
  • (they should be not quite cooked).
  • Drain well and slice as thinly as possible.
  • Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
  • Preheat the oven to 200*C 425*F.
  • Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
  • Arrange one third of the bacon in a large baking dish, greased with butter.
  • Put 4 sage leaves on top.
  • Add a layer of half the potato slices, then another of half the onion.
  • Pour inhalf the cream.
  • Put half the remaining bacon on top and 4 more sage leaves.
  • use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
  • Dot the sage with the rest of the butter.
  • Bake in the oven for 20 minutes.
  • Cover the dish with foil and bake for a further 30 minutes.
  • Using a skewer, test to see if the potatoes are soft all through.
  • If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.

SAGE AND ONION MASHED POTATOES



Sage and Onion Mashed Potatoes image

Slow roasting the potatoes with the onion and sage give them a delicious herb flavor. This is a holiday favorite in our home I'm sure you will enjoy as well.

Provided by - Carla -

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs russet potatoes, peeled & cut into 1 inch pieces
2 onions, sliced into thin wedges
1/2 cup vegetable broth
1/4 cup olive oil
1 teaspoon ground sage
salt & freshly ground black pepper, to taste
1/3 cup milk
butter, to taste

Steps:

  • Preheat oven to 450°F.
  • In a greased 3 quart casserole dish, combine the potatoes and onions.
  • In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
  • Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
  • Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
  • Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
  • Transfer to a serving bowl and enjoy!

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