Raise your hand if you like mashed potatoes.
Raise your hand if you like loaded baked potatoes.
Raise your hand if you like bacon.
Raise your hand if you like the smell of onions and garlic cooked in bacon drippings.
If your hand isn’t up, Smoky Potato Pancakes aren’t for you. And we probably can’t be friends.
This meal does involve a little bit of prep work but with the help of Big Guy, we got this dinner on the table in no time.
Two slices of bacon are crisped in a skillet and reserved. But don’t you dare think about wasting the goodness at the bottom of that skillet. The onions and garlic and leeks are cooked in the bacon drippings before being added to the “pancake” mix. The “pancakes” are made from shredded potatoes, eggs, salt, pepper and a little bit of cheese. At this point I was a little afraid. The mixture was so watery. But I squeezed out the excess liquid before making patties and baking. I ended up broiling the pancakes for about 3 minutes at the end of the cooking time (apparently I missed the whole “pan frying” step to the recipe).
The pancakes are served with a dollop of Greek yogurt (or sour cream) on top and bacon confetti. Yes, bacon confetti.
On the side, roasted asparagus (same oven temperature as the pancakes, dressed with a little EVOO, salt and pepper).
I didn’t realize until about the second pancake what these bad boys reminded me of – tender, loaded baked potatoes. But with the crispiness of a fry on the outside.
And for any of you that didn’t raise your hand before, what’s wrong with you?