Bacon And Blue Cheese Potato Pancakes
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
910 g
Potatoes (cubed)1 cup
Crumbled Blue Cheese1 cup
Low-Fat Milk (1%)1
Egg3 tsp
Salt1 cup
Bread Crumb1.5 tbsps
Olive Oil1 tbsp
ButterDirections:
1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes
2
Drain on paper towels; chop into smaller pieces
3
Place potatoes in a large pot and cover with salted water; bring to a boil
4
Reduce heat to medium-low and simmer until tender, about 10 minutes
5
Drain and return to the pot; mash slightly
6
Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency
7
Cool slightly, about 5 minutes
8
Pour bread crumbs into a shallow bowl
9
Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs
10
Heat olive oil and butter in a large nonstick skillet over medium heat
11
Add 4 potato cakes; cook until browned, about 2 minutes per side
12
Repeat with remaining potato cakes
13
Cover and keep warm