Recipe: Breakfast Potato Pancakes

Breakfast Potato Pancakes

Makes 6 servings, 2 patties per serving.

We owe much to the creative mind that cooked up the first potato pancake. If you've never sampled these crispy treats, you're in for a nice surprise. This modern recipe is doubly easy because the potatoes are all ready prepared for you.

Instant mashed potato flakes or
granules to make 3 cups prepared potatoes
4 oz. (about 1 cup) frozen potatoes O'Brien,
thawed and well-drained
3 tbsp. flour
4 slices bacon, cooked crisp and crumbled
1 green onion, sliced
1 egg, slightly beaten
Salt and pepper, to taste
Cornmeal

Prepare potato flakes as package directs to make 3 cups, omitting salt and decreasing liquid by 1/2 cup. Cool. Combine mashed and O'Brien potatoes, flour, bacon, onion, egg, salt and pepper. Mix to blend thoroughly. Form into 12 patties, about 1/4 cup each. Coat lightly with cornmeal. Fry patties in lightly oiled non-stick skillet over medium heat until golden, turning once. Drain on paper towels. Serve warm with applesauce.

Note:
You can make the pancake mixture a day in advance. Store in covered container in refrigerator.

Recipe courtesy The Potato Board.