Bacon and Blue Cheese Potato Pancakes Recipe

Bacon and Blue Cheese Potato Pancakes Recipe

  • 4 slices bacon
  • 2 pounds potatoes, cubed
  • 1/3 cup crumbled blue cheese
  • 1/4 cup 1% low-fat milk
  • 1 egg
  • 3 green onions, thinly sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crisp, about 10 minutes. Drain on paper towels; chop into smaller pieces.
  2. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and return to the pot; mash slightly.
  3. Stir bacon, blue cheese, milk, egg, green onions, salt, and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly, about 5 minutes.
  4. Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.
  5. Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned, about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.
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