POTATO PANCAKES
4 cups cold mash potatoes
Ingredients
Method
- Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
- Remove the bacon slices, crumble set aside.
- Leave the bacon drippings in the skillet.
- Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
- stir in the crumbled bacon and Cheddar cheese.
Tips for the Best POTATO PANCAKES
- Pre-heat & Prep: Always gather all ingredients before cooking potato pancakes.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
