Perfect for a special holiday breakfast, these Crispy Onion Potato Pancakes are crispy on the outside with soft and creamy centers.
- 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)
- 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.
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.