Christmas Breakfast/Brunch: Potato Pancakes with Bacon and Onions

I truly enjoy a nice stack of pancakes (and their many variations) anytime of the year, but even more so on a cozy Winter Saturday. I found this recipe in The Great Breakfast Book  from Nordicware. The title alone was enough for me to try it and it was definitely worth it. Once you smell the aroma of those sweet onions and bacon, you'll be ready to try this savory stack too.

Enjoy,

Neah B


Serves 2 (can be doubled)

prep time: 15 min
cooking time:28
(If potatoes aren't already prepared, it'll take a little longer)


5 slices of bacon
2 tablespoons butter, divided
1 large onion,chopped,divided
1 teaspoon caraway seeds (optional)
Salt, to taste
3 cups cold mashed potatoes
1 large egg
2 tablespoons unbleached all-purpose flour

1) In a large nonstick skillet or griddle over medium heat,cook bacon until crisp. Drain, reserving 1 tablespoon of bacon fat. Crumble bacon and set aside.

2) Heat the bacon fat with 1 tablespoon of butter. Add chopped onion, reserving 2 tablespoons, and the caraway seeds. Season with salt. Cook, stirring frequently, until onions are browned, about 8-10 minutes. Transfer to a small bowl, cover and keep warm.

3) Mix potatoes,egg, remaining onions and crumbled bacon in a bowl until well-combined. Sprinkle flour on wax paper. Form six pancakes with the potato mixture. Lightly coat both sides with flour.

4) Melt remaining butter in skillet or griddle over medium heat. Cook pancakes for about 4 minutes per side, until pancakes are lightly browned.

5) Set pancakes on paper towels to wick away excess oil. Transfer to a serving platter. Serve with the cooked onion topping.