Old-Fashioned Potato Pancakes

Instructions

1. Cook the Bacon: Place the bacon slices in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp — about 10 minutes. Remove the bacon and transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. Leave the bacon drippings in the skillet — they’ll add incredible flavor when frying the pancakes.
2. Prepare the Potato Mixture: In a large mixing bowl, combine the cold mashed potatoes, beaten eggs, onion powder, salt, and black pepper. Stir well until the ingredients are evenly blended. Add in the crumbled bacon and shredded cheddar cheese, mixing just until combined. The mixture should be thick enough to hold its shape when formed into patties.
3. Shape the Patties: Using your hands, form the mixture into 8 evenly sized patties about ½ inch thick. If the mixture feels too soft, chill it in the refrigerator for 10–15 minutes to make it easier to shape.
4. Fry the Pancakes: Reheat the bacon drippings in the skillet over medium heat. Once the oil is hot and shimmering, carefully place the potato patties into the pan, leaving a bit of space between each one. Pan-fry the patties for about 4 minutes per side, or until each side is golden brown and crisp. Use a spatula to flip them gently — they’re delicate while hot but will firm up as they crisp.
5. Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess grease. Serve warm for the best texture and flavor.

Serving Suggestions