These pancakes were born because I ended up with too-garlicy mashed potatoes for Emma’s tastes. I had to do something to use them up, so where did I go? Pancakes, of course! Savory ones. They turned out fabulous.
Whole Wheat Potato Pancakes and Bacon for Four
1 package of Applegate Farms Sunday or Peppered Bacon (our absolute favorite after testing more than 20 kinds!)
2 c. prepared mashed potatoes (milk, butter, salt, onion or garlic)
1 c. whole wheat flour
1 c. whole milk
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. diced parsley
optional for fluff effect: 1 tsp. baking powder
optional also, if you don’t have onion or garlic in your original mashed potatoes, add 1/3 c. green onions or 2 tbsp. chives or 1 clove garlic – make a paste with salt.
Butter and salt for serving.
Instructions: Prepare bacon in your favorite pan (I used a square pan). While cooking, prepare batter:
Prepare pancake batter by slightly mixing eggs in a big bowl with a fork or whisk. Next add mashed potatoes, flour, milk, salt and pepper, parsley, and optional garlic and baking soda.
Once bacon is done, remove to paper towels. Keep bacon drippings hot (med-high heat) and drop 1/4 c. blobs of batter on skillet in drippings (you may need to remove some and then add it back if you got a TON while frying). Spread thin with back of a spoon (1/4 in. thick) if not using optional baking soda. Flip when corners are dried out bubbles emerge in the center. Cook both sides to a golden brown, serve buttered and salted with bacon alongside. Cool on a baking rack and freeze for instant toaster potato pancakes!
Another one of my favorite uses for potato pancakes is eggs in purgatory – and my favorite Italian chef does it best!