So I made potato pancakes tonight. I do realize the recipe is from the Jewish American cookbook but it’s the one I’ve used for years. My father cut out of a newspaper and it’s probably 35 years old. I peel my potatoes and use a food processor for grating the potatoes and onion. It’s just quicker. I put the grated potatoes and onion in a strainer and try to get out as much liquid as I can. After squeezing out liquid, I add dry ingredients and beaten egg, mixing the potatoes around and adding a little more flour, if needed. I drop small piles of potatoes in vegetable oil and flatten them out, evenly. I move them in the pan so each side gets evenly cooked before I flip them over. My family loves mine. I serve them with sour cream or applesauce. Ps, I was told these are latkes, not pancakes. Forgive me. I’ve always called them pancakes so that’s what I’m sticking with. Call them what you want. I call them delicious
4 cups cold mash potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1/2 cup shredded cheddar cheese
Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.
Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium heat,
pan-fry the patties in the dri