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Makes 12 Pancakes
2 slices bacon, chopped into ½ inch pieces
¾ cup yellow onion, chopped
½ cup leek, finely chopped
3 cloves garlic, finely chopped
3 cups mashed potatoes
1 cup shredded cheddar cheese
½ cup sour cream
Salt and pepper, to taste
1 egg, lightly beaten
3-4 Tbsp flour
2 Tbsp avocado oil
Cook bacon in a medium skillet until browned and crispy. Remove bacon from skillet with a slotted spoon. Set aside.
Drain all but 1 teaspoon of bacon grease from skillet. Cook onion in bacon grease until translucent and beginning to soften. Add leek and garlic, cook and stir until leeks are soft and garlic is fragrant.
In a mixing bowl, combine bacon, onion mixture, cheddar cheese, sour cream, salt, and pepper. Taste, adjust seasonings if desired.
Mix in egg, and 3 Tbsp flour. If mixture is too runny or doesn’t hold together, add additional flour.
Heat oil over medium heat. Cook scoops of potatoes for 4 minutes on the first side, or until golden. Flip, and press gently with the spatula to even out the pancakes, and cook an additional 3-4 minutes. Drain on a towel.
Serve hot with sour cream. Enjoy!
Simple Mashed Potatoes
3-4 small russet potatoes, peeled and chopped
¼ cup heavy cream
2 Tbsp butter
Sea salt, to taste
Place potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer until tender, about 10-15 minutes. Drain. Mash potatoes with butter and cream, add salt to taste.