Ingredients

• 4 slices bacon, diced
• 4 Idaho potatoes, peeled and quartered
• 1 red onion, quartered
• 3 garlic cloves
• 6 sage leaves, finely chopped
• 2 eggs
• 4 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• Vegetable oil, for frying

Instructions

1. Watch how to make this recipe.
2. Special Equipment: Food Processor
3. In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.