Friday, July 04, 2014


makes four servings (about 2-3 pancakes per person)

4 medium sized potatoes, peeled and diced
½ cup milk
3 tablespoons finely chopped shallots or onion
1 egg, slightly beaten
4 tablespoons flour
3 slices thick sliced bacon
½ cup shredded cheddar cheese
Freshly ground pepper and salt to taste
2 tablespoons finely chopped fresh parsley
3 tablespoons butter
4 tablespoons olive oil, divided

Put the peeled and diced potatoes into a large pot and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender. Drain. In a skillet add 2 tablespoons olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove bacon from skillet and drain on paper towel. Remove all the bacon grease from the skillet, leaving only a little to coat the skillet (about ½ tablespoon). Add the chopped shallots or onions.  Cook until they are translucent (about 3-4 minutes). Remove from heat. Return the potatoes to the pot and mash them with a potato masher. Add the shallots or onions, milk, flour, parsley, onions, bacon, cheddar cheese, salt and pepper, mix thoroughly. Heat a large skillet with 2 tablespoons butter and 2 tablespoons oil. When skillet is hot, drop spoonfuls of the mashed potato mixture into the skillet; flatten with the back of the spatula. Turn when the bottom side is golden brown. Cook until the other side is golden brown. Drain on a paper towel.

bacon recipe source: Linda, Cooking Tip of the Day, July 2009

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