Potato and Bacon Latkes are traditionally enjoyed during Hanukkah, but their irresistible crispiness has made them a year-round favorite! In this unique twist, I add bacon to create an ultra-savory, comforting breakfast or snack.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Appetizer, Brunch
Cuisine: American, Jewish
Keyword: bacon latkes, latkes, potato and bacon latkes, potato pancakes
Cook the bacon until slightly crispy. Leave the bacon fat to cook the latkes in the same pan.
Grate the potatoes and onions into a bowl, then add to a towel or nut bag. Squeeze to remove any excess moisture.
Place the dry potato and onion mixture into a large bowl, add the potato starch, baking soda and salt, toss to combine. Then add the egg and cooked bacon and mix well.
Heat a non-stick pan over medium heat. Use the bacon fat from cooking the bacon. Spoon a heaping tablespoon of potato mixture loosely into the pan, then press it down with a spatula to flatten out. Add as many that will fit comfortably in the skillet and fry them. Flipping once, until golden brown, 2-3 minutes per side. Remove the latkes from the skillet and place on a plate with paper towel to drain any excess fat. Repeat with the remaining mixture, add any additional oil or bacon fat.
Shaved Fennel Slaw
Trim the tops and bottom of the fennel bulb, slice the bulb in half lengthwise. Shave into thin slices using a sharp knife or a mandolin. Place the shaved fennel in a bowl.
Cut the skin off the orange and segment it, add to the fennel. Reserve the remaining citrus for the dressing.
For the dressing, squeeze the remaining orange juice into the bowl with fennel, add the lemon juice, olive oil and salt. Toss the salad and add the fennel fawns. Once latkes are done, either top them with the salad or serve on the side.