Mashed Potato Pancakes with Gruyere, Spinach, and Bacon
Print Recipe

Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appies & Snacks
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • 3 slices of bacon finely diced
  • 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

Instructions

  • 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!