Prep 25 mins
Cook 3 mins
I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!
- 1 1⁄2 lbs russet potatoes (about 2 large)
- 8 ounces bacon, cooked until crisp, drained and crumbled
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- vegetable oil, for frying
- Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
- Heat a nonstick pan with a small amount of oil in the bottom of the pan.
- When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
- Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
- Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
I'm not rating this until I get the chance to make it because it reminds me of the way my scottish aunt (married an American soldier in WWII) and made these for us when I was a child and she was on holiday here. Thanks for the memories. Finally got around to making these and they are as good as I remember thank you Sandy in Houston.
These were so easy and yummy! I made them plate size and served beef shish-ke-bobs on top, a hit with everyone. I was surprised at how the starch came together in the potato water, it worked perfectly. I used red taters because I had them, but I think russets would work best.