Loaded Bacon and Crispy Onion Potato Cakes
Little Figgy Food
6-8 large potato cakes
2 pounds russet Idaho® potatoes, peeled (optional) and diced
2 garlic cloves, minced
Salt and ground black pepper to taste
2 tablespoon butter
2 tablespoons all-purpose flour
¾ cup Fresh Gourmet® Crispy Onions, divided
¾ cup Hormel® Bacon Bits, divided
Oil, for shallow frying
1 tablespoon chives, chopped, to garnish
In a large pot, bring the potatoes in salted water to a boil and cook just until potatoes are tender but not falling apart.
Drain well and mash with the back of a spoon or potato masher.
Add the garlic, salt, pepper, butter, and flour. Mix well.
Add in ¼ cup of the crispy onions and ¼ cup bacon bits. Mix until well combined.
Divide potato mixture into 6-8 equal balls and pat into rounds, about ½˝ thick.
In a shallow bowl or on a plate, mix remaining crispy onions and bacon bits. Lightly coat each side of potato cakes.
Heat a deep non-stick frying pan with about ¼-½˝ oil over medium heat. Gently shallow fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
Garnish with extra crispy onions, bacon bits, and fresh chives.