Crispy Onion Potato Pancakes

• Meat

  • 3 slices Bacon, cooked and chopped

• Produce

  • 1 6 oz container French's crispy onions
  • 1 lb Yukon gold potatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 cup All-purpose flour

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Cheddar cheese, sharp
  • 2 tbsp Cream

Found on tasteandtellblog.com

Description

Directions

• Cut the potatoes into 1-inch chunks. Place in a pot and cover with water. Place over high heat and bring to a boil. Boil until the potatoes are fork tender, about 10 minutes. Drain and return to the pot. Add the butter and mash the potatoes with a potato masher. Start adding the cream, 1 tablespoon at a time, until the potatoes are smooth and creamy. Season to taste with salt and pepper. Transfer the potatoes to a bowl, cover and refrigerate until completely cold.
• When the potatoes are cold, add the bacon, cheese, flour and egg and stir to combine. If the mixture is really loose, you can add a bit more flour. Use a medium scoop and scoop the potatoes to a parchment lined baking sheet. With wet hands, lightly flatten the balls. Refrigerate for 30 minutes.
• Lightly crush or chop the Frenchs Crispy Onions and place in a shallow bowl.
• Place a large skillet over medium heat and add enough oil to coat the bottom of the skillet.
• Carefully take one of the potato pancakes and coat with the onions. You may need to use a spatula or wet hands, as the dough may be sticky.  
• Working in batches, fry the dough until crispy, about 2-3 minutes per side. Transfer to a paper towel lined plate and allow to drain and cool slightly.
• Serve warm.