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The allure of Cheddar Bacon Potato Pancakes lies not only in their delectable flavor profile but also in their versatile nature. Each bite delivers a harmonious blend of crispy, crunchy goodness complemented by the creamy richness of potatoes and the savory notes of bacon and cheddar. The contrast between the crispy exterior and the fluffy interior is what makes these pancakes so irresistible.

Cheddar Bacon Potato Pancakes

Discover the mouthwatering delight of Cheddar Bacon Potato Pancakes with this easy-to-follow recipe. These crispy, savory pancakes blend the richness of sharp cheddar cheese, smoky bacon, and fluffy russet potatoes for a satisfying meal any time of day. Perfect for breakfast, brunch, or a tasty snack, this dish celebrates cultural traditions while offering a modern twist. Enjoy each crispy bite and savor the harmonious flavors that make these pancakes irresistible!
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Ingredients
  

2 large russet potatoes, peeled and grated

1 cup sharp cheddar cheese, shredded

4 strips of bacon, cooked crispy and crumbled

1/4 cup green onions, finely chopped

1/4 cup all-purpose flour

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Olive oil or butter, for frying

Instructions
 

Prep the Potatoes: After peeling, grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture to ensure crispy pancakes.

    Mix the Batter: In a large bowl, combine the grated potatoes, shredded cheddar cheese, crumbled bacon, chopped green onions, flour, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

      Heat the Pan: In a large skillet, heat a generous amount of olive oil or butter over medium heat.

        Form the Pancakes: Using about 1/4 cup of the mixture for each pancake, form patties with your hands, pressing them slightly to ensure they hold together.

          Fry the Pancakes: Carefully place a few patties in the hot skillet (don’t overcrowd). Fry for about 4-5 minutes on each side, or until golden brown and crispy.

            Drain Excess Fat: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil.

              Serve: Serve warm with sour cream or applesauce on the side for dipping. Enjoy the crispy, cheesy goodness!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings