Bacon and Sage Potato Pancakes

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   Special Equipment: Food Processor

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   In a large cast iron skillet over medium heat, cook bacon until crispy.

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   Remove to a paper towel-lined plate.

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   Discard bacon fat in the pan.

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   In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater.

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   Remove mixture to a towel and squeeze out excess liquid.

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   Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste.

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   Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples.

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   Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan.

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    Continue forming patties, working in batches.

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    Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side.

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    Remove to a paper towel lined plate.

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    Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.