Crispy potato pancakes with bacon and thyme.
Ingredients
- slices bacon: 4 piece
- Idaho potatoes: 4 piece (shredded)
- all-purpose flour: 0.25 cup
- eggs: 2 piece
- garlic cloves: 4 piece (minced)
- fresh thyme: 1 Tbsp (chopped)
- salt and ground black pepper: (to taste)
- vegetable oil for frying: (or as needed)
Metric Conversion
Stages of cooking
-
Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
-
Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
-
Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
-
Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.
