POTATO PANCAKES

These are a exceptional exchange from ordinary pancakes. They make a notable dinner meal when served with bratwurst sausage. I unfold mine with cranberry sauce and top with maple syrup.
Kartoffelpuffer (GERMAN POTATO PANCAKES), on the different hand, are made from potatoes that are grated uncooked and grated finely (allowing them to prepare dinner rapidly and evenly). The shredded potatoes are wrung out in a smooth dish towel and then blended with egg, finely grated onion and flour and then fried to mild golden. The give up end result is a crispy exterior and smooth interior.

INGREDIENTS

• four cups bloodless mash potatoes
• 5 slices bacon
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs properly beaten
• 1/2 cup shredded cheddar cheese

INSTRUCTIONS

Place the bacon in a large, deep skillet, cook dinner over medium-high heat, turning occasionally, till evenly browned and crisp about 10 minutes.
Remove the bacon slices, disintegrate set aside.Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper collectively in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the combination into eight patties.
Heat the bacon drippings over medium heat, pan-fry the patties in the drippings till crisp on every side, about four minutes per side.

Enjoy.

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