Description
Perfect for a special holiday breakfast, these Crispy Onion Potato Pancakes are crispy on the outside with soft and creamy centers.
Scale
Ingredients
- 1 lb Yukon gold potatoes (scrubbed clean)
- 1 tablespoon butter
- 2–3 tablespoons cream, half and half or milk
- 3 slices bacon (cooked and chopped)
- 1/2 cup shredded Sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 1 egg
- 1 6 oz container French’s Crispy Onions
- vegetable oil (for frying)
Instructions
- Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
- When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
- Lightly crush or chop the French’s Crispy Onions and place in a shallow bowl.
- Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
- Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.
- Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
- Serve warm.
Recipe Notes:
Leftover mashed potatoes may be subbed for the freshly made potatoes. You may need to alter the amount of flour or eggs you use if leftover mashed potatoes are used.
