Potato, Bacon and Sauerkraut Patties
photo by loof751
- Ready In:
6-8 patties, depending on size
- 1 teaspoon oil
- 3 slices bacon, chopped
- 1 onion, finely minced
- 2 cups mashed potatoes
- 1⁄2 tablespoon sour cream (your mashed potatoes may already be adequately creamy) (optional)
- 410 g edgell sauerkraut, well drained
- 1 egg, lightly beaten
- 1 teaspoon brown sugar, to taste
- 1 teaspoon caraway seed
- fresh ground pepper, to taste
- salt, to taste (depends on how much salt has already been added to the potato and sauerkraut)
- 2 tablespoons oil, for cooking
- Heat 1 teaspoon of oil in a large (preferably non-stick) pan, add the bacon and cook for about a minute, then add the onions and cook for another minute, or until the onion is just beginning to soften. Put the pan aside for use later in cooking the patties.
- In a medium-to-large bowl, combine the mashed potato, (optional) sour cream, the well-drained Edgell Sauerkraut, the egg, the cooked onion and bacon, the brown sugar, the caraway seeds and freshly ground black pepper, and (if necessary) salt, and mix well to combine all the ingredients.
- Shape the mixture into 1/2 cup patties. Heat 2 tablespoons of oil in the pan used for cooking the bacon and onions, add the patties and cook for 2-3 minutes on each side or until golden brown.
- Serve as part of a "big breakfast" or with barbecued sausages.
- TIP: Chopped fresh herbs such as parsley or thyme can be added in step 2.
Oh these are wonderful! Tastes like the pierogi's my mom and I make! I did make a slight change: instead of adding chopped onions to the potato mixture, I sauted them in butter, removed them from the pan, cooked the potato cakes in the butter, then topped them with the onions. We enjoyed these as a meal with some roasted asparagus. Thanks for posting this great recipe!
Oh I love potato pancakes, so this was a winner here. I served this with some smoked sausage and used leftover mashed potatoes from the night before. The potatoes already had sour cream in them, so they were creamy enough. This would be just as great with a side of scrambled eggs for breakfast. I would leave out the brown sugar and caraway seed next time as a personal preference, as I like them more savory. Next time I will chop up some scallions for it too! Made and Reviewed for Zaar Tag - Thanks! :)
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!