Bacon Cheddar Potato Pancakes | Nik Snacks
You're running late. You've got soccer-ballet-flute-choral practice and you don't have much time to put anything resembling dinner together. Well, I've got you covered with this easy, super simple meal idea.
Bacon Cheddar Potato Pancakes with Dijon Maple Syrup
Ingredients
- 4 cups cold leftover mashed potatoes
- 1 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg2 cups sharp cheddar cheese, finely shredded
- 1/2 cup white onions, finely chopped8 strips of bacon, cut into lardons
- 2 Tablespoons butter, melted1 bunch green onions, sliced (for garnish)
- 1/2 cup Pure maple syrup1/4 cup Dijon mustard
Instructions
- Mix the mashed potatoes, flour, sugar, baking powder, salt, milk, butter, egg and sharp cheddar cheese together in a large bowl.
- Heat a large pan or skillet to medium-high heat and melt 2 Tablespoons of butter.Saute bacon and onions for 5-7 minutes until onions become translucent and bacon begins to crisp. Remove with a slotted spoon and let cool. Add to potato mixture
- Use the remainder of the butter and bacon grease to cook the pancakes. Scoop 1/4 cup batter per pancake into the pan..
- Cook each pancake until you start to see edges browning on the sides. Flip each pancake over and cook for an additional 3-4 minutes on the other side (or until the outside is golden brown). Repeat for each pancake until the batter is gone. Season with salt and garnish with green onions. Serve with Dijon Maple Syrup.
- Stir together mustard and syrup until well-combined.
Notes:
NOTE: Use instant potatoes and pre-cooked bacon to make the pancakes come together faster. For additional flavor, cook your own bacon and then cook the pancakes in the bacon grease.
Calories
190.08Fat (grams)
9.32Sat. Fat (grams)
3.90Carbs (grams)
19.55Fiber (grams)
1.17Net carbs
18.38Sugar (grams)
2.87Protein (grams)
6.98Sodium (milligrams)
464.52Cholesterol (grams)
31.89
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Love this quick recipe for getting dinner on the table in a flash!!
ReplyDeleteDijon & maple are meant to be together! Yum! Love your quick breakfast for dinner recipe!
ReplyDeleteThis sounds amazing!
ReplyDeleteI adore making patties with leftover mashed potatoes. The maple syrup and Dijon addition put these over the top!
ReplyDeleteI've never made savory pancakes before, but these look amazing!
ReplyDeleteSuch a fun Weekday Supper! My girls (and hubby) would love this!
ReplyDeleteMmmmm delicious!
ReplyDeleteThere would be no complaints if I served this up for dinner! What a wonderful, quick meal!!!
ReplyDeleteOh my my my! That is one awesome supper!!
ReplyDeleteI love having breakfast-y type foods for dinner! This looks fantastic!
ReplyDeletePotato pancakes rock!
ReplyDeleteI *always* make extra mashed potatoes to make potato pancakes the next day. I'm intrigued by your dijon maple sauce. I'll definitely be trying that next time.
ReplyDeleteSounds like a great combo!
ReplyDeleteThis dish looks fantastic Nik! This is great for a busy weeknight dinner :)
ReplyDeleteThese little potato pancakes look lovely!
ReplyDeleteOhmygoodness, Nikki, just reading the name of this recipe made my mouth water! I just used up some leftover mashed potatoes -- shoot!
ReplyDeleteMy kind of savory pancake!
ReplyDelete