Mashed Potato Pancakes with Gruyere, Spinach, and Bacon
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8
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Course
Snacks
Mashed Potato Pancakes with Gruyere, Spinach, and Bacon
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 lices Bacon finely diced
- 2½ cups potato mashed
- ⅔ cup gruyere cheese shredded
- 1 shallot finely diced
- 1 cup baby spinach chopped
- 1 clove garlic minced
- 1 egg beaten, small
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ¼ cup flour divided, 2 tbsp
- 1 tbsp vegetable oil divided, more if needed, plus 1 tablespoon butter
- 1 tbsp butter divided, more if needed, plus 1 tablespoon butter
Instructions
- Cook the bacon pieces in a skillet over medium heat until golden brown; remove from pan with a slotted spoon and place onto a paper towel.
- Drain all the bacon grease from the skillet but don't wipe clean.
- Add the shallot to the pan and cook, stirring often, for 2 minutes.
- Add the chopped spinach and minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes. Remove from the heat.
- In a large bowl, mix the mashed potatoes, bacon, and spinach mixture until well combined.
- Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, and season with sea salt and freshly cracked pepper, to taste.
- Using your hands, divide the mixture into 8 portions.
- Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick.
- Place the remaining 1/4 cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper, to taste.
- Lightly dredge each side of the potato pancake in the flour.
- Heat 2 teaspoons of vegetable oil plus 2 teaspoons of butter in a large nonstick pan over medium heat.
- Add the potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes.
- Add the remaining 2 teaspoons of vegetable oil and 2 teaspoons of butter to the pan for the second batch.
- Transfer the pancakes to a paper towel-lined plate to cool a bit before serving.
- Serve the potato pancakes topped with sour cream and chopped green onions.
- Side Note: Don’t crowd the pan while cooking and do not flip the pancakes too soon or they won’t develop a yummy crispy crust!
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