Bacon and Blue Cheese Potato Pancakes recipe
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Ingredients
- 4 slices bacon 2 pounds potatoes, cubed ⅓ cup crumbled blue cheese ¼ cup 1% low-fat milk 1 egg 3 green onions, thinly sliced ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup bread crumbs 1 ½ tablespoons olive oil 1 tablespoon butter
Nutrition Info
- 138.3 caloriescarbohydrate: 17.2 gcholesterol: 24.4 mgfat: 5.8 gfiber: 2 gprotein: 4.8 gsaturatedFat: 2.2 gservingSize: -sodium: 320 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Bacon and Blue Cheese Potato Pancakes
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels, chop into smaller pieces.
Place potatoes in a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot, mash slightly.
Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot, mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes, dredge in bread crumbs.
Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes, cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.