Mashed Potato Pancakes with Gruyere, Spinach, and Bacon - Recipes Blogs

Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

My husband just got home from a trip to China for work. He wasn’t very hungry due to jet lag and traveling, so I whipped up a batch of these mashed potato pancakes with Gruyere, spinach, and bacon for a snack. Not only did my husband enjoy these cheesy potato pancakes my kids and I […]

My husband just got home from a trip to China for work. He wasn’t very hungry due to jet lag and traveling, so I whipped up a batch of these mashed potato pancakes with Gruyere, spinach, and bacon for a snack. Not only did my husband enjoy these cheesy potato pancakes my kids and I loved them too. Whenever I serve mashed potatoes with dinner, I always make an extra big batch so I can use the leftovers to make potato pancakes. They are always a big hit with my family and I love that you can use whatever ingredients you have on hand.

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 in 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 non stick 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!

Mashed Potato Pancakes with Gruyere, Spinach, and Bacon   Save Print Prep time 20 mins Cook time 10 mins Total time 30 mins   Author: Pam - For the Love of Cooking Recipe type: Appetizer Cuisine: Potatoes Serves: 8 Ingredients 3 slices of bacon, finely diced 2½ cups of mashed potatoes ? cup Gruyere cheese, shredded 1 shallot, finely diced 1 cup baby spinach, chopped 1 clove of garlic, minced 1 small egg, beaten Sea salt and freshly cracked pepper, to taste ¼ cup + 2 tbsp flour, divided 1 tbsp vegetable oil + 1 tbsp butter, divided, more if needed ...
URL: http://www.fortheloveofcooking.net/

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