These delicious Crispy Onion Potato Pancakes are crispy on the outside with lovely soft and creamy centers … and make an awesome treat for a memorable breakfast or brunch! A perfect replacement for hashbrowns.
These quickly earn a top score on the list of breakfast favorites, especially when there’s time to go all out and feast as a family. Just combine mashed potatoes with cheese and bacon, and then coat them with crushed crispy breadcrumbs or — for more flavor — crispy onion bits.
Here are the ingredients you’ll need to make a dozen of these delicious Crispy Onion Potato Pancakes:
1 lb Yukon gold potatoes scrubbed clean
1 tablespoon butter
2-3 tablespoons cream, half and half or milk
3 slices bacon cooked and chopped
1/2 cup shredded Sharp Cheddar cheese
1/4 cup all-purpose flour
1 egg
1 6 oz container crispy onion bits (e.g., French’s Crispy Onions)
vegetable oil for frying
Now just follow these easy preparation steps:
1. Cut the potatoes into 1-inch chunks. Place in a pot and cover with water.
2. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes.
3. Drain and return to the pot.
4. Add the butter and mash the potatoes with a potato masher.
5. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper.
6. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
7. When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour.
8. Use a medium scoop and scoop the potatoes to a parchment-lined baking sheet.
9. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
10. Lightly crush or chop the crispy onion bits and place in a shallow bowl.
11. Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
12. Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.
13. Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
14. Serve warm.
Note that you can always substitute any leftover mashed potatoes, that you may already have in the fridge, for the freshly made potatoes. In this case you may need to alter the amount of flour or eggs you use.
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Source: Deborah Harroun