Best Potato Pancakes Ever
These potato pancakes are the ultimate comfort food—crispy on the outside, tender on the inside, and packed with flavor! Made with leftover mashed potatoes, crispy bacon, and cheddar cheese, they’re quick, easy, and absolutely delicious. Perfect for breakfast, brunch, or a savory side dish, these pancakes are sure to become a family favorite.
Ingredients:
- 4 cups cold mashed potatoes
- 5 slices bacon
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs, well beaten
- ½ cup shredded cheddar cheese
Instructions:
- Cook the Bacon:
- Place the bacon in a large skillet over medium-high heat. Cook until crispy, about 10 minutes, turning occasionally.
- Remove the bacon, crumble it, and set aside. Leave the bacon drippings in the skillet.
- Prepare the Pancake Mixture:
- In a large bowl, mix the mashed potatoes, beaten eggs, onion powder, salt, and black pepper.
- Stir in the crumbled bacon and shredded cheddar cheese until well combined.
- Form the Pancakes:
- Shape the mixture into 8 patties.
- Cook the Pancakes:
- Heat the bacon drippings in the skillet over medium heat.
- Pan-fry the patties in the drippings until golden and crispy, about 4 minutes per side.
- Serve:
- Serve the potato pancakes warm with sour cream, applesauce, or your favorite dipping sauce.
Tips:
- Use leftover mashed potatoes for the best texture. If your mashed potatoes are too wet, add a little flour to thicken the mixture.
- Customize the flavor: Add chopped green onions, garlic powder, or smoked paprika for extra depth.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
These potato pancakes are a delicious way to use up leftover mashed potatoes and turn them into something extraordinary. Crispy, cheesy, and packed with bacon—what’s not to love?