Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

My husband just got home from a two-week work trip to China, and wasn’t very hungry due to jet lag and travelling, so I whipped up a batch of these mashed potato pancakes with Gruyere, spinach, and bacon for a light meal. Not only did my husband enjoy these cheesy potato pancakes, but my kids and I loved them too. This simple, cheesy potato pancake recipe is always a big hit with my family, and a great way to use up leftover mashed potatoes. These tasty potato pancakes paired nicely with a simple salad.

Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

Ingredients:

• 3 slices of bacon, finely diced
• 2½ cups of mashed potatoes
• ⅔ cup Gruyere cheese, shredded
• 1 shallot, finely diced
• 1 cup baby spinach, chopped
• 1 clove of garlic, minced
• 1 small egg, beaten
• Sea salt and freshly cracked pepper, to taste
• ¼ cup + 2 tbsp flour, divided
• 1 tbsp vegetable oil + 1 tbsp butter divided, more if needed

How to Make Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

Cook the bacon pieces in a skillet over medium heat until golden brown. Remove from the skillet with a slotted spoon and place it onto a paper towel.

Drain all the bacon grease from the skillet, but don’t wipe it clean. Add the shallot to the pan and cook, stirring often, for 2 minutes.

Add the chopped spinach and minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes. Remove from the heat.

In a large bowl, mix the mashed potatoes, bacon, and spinach mixture until well combined.

Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, and season with sea salt and freshly cracked pepper to taste.

Using your hands, divide the mixture into 8 portions.

Roll each portion into a compact ball, then flatten into a pancake about a ½-inch-thick.

Place the remaining ¼ cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper to taste.

Lightly dredge each side of the potato pancake in the flour.

Heat 2 teaspoons of vegetable oil plus 2 teaspoons of butter in a large nonstick pan over medium heat.

Add the potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes.

Add the remaining 2 teaspoons of vegetable oil and 2 teaspoons of butter to the pan for the second batch.

Transfer the pancakes to a wire cooling rack to cool a bit before serving.

Serve the potato pancakes topped with sour cream and chopped green onions.

Side Note: Don’t crowd the skillet while cooking, and don’t flip the pancakes too soon, so they can develop a yummy, crispy crust!

Mashed Potato Pancakes with Gruyere, Spinach, and Bacon

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Appies & Snacks

Servings: 8

Author: Pam - For the Love of Cooking

Ingredients

• 3 slices of bacon finely diced
• 2½ cups of mashed potatoes
• ⅔ cup Gruyere cheese shredded
• 1 shallot finely diced
• 1 cup baby spinach chopped
• 1 clove of garlic minced
• 1 small egg beaten
• Sea salt and freshly cracked pepper to taste
• ¼ cup + 2 tbsp flour divided
• 1 tbsp vegetable oil + 1 tbsp butter divided, more if needed

Instructions

• Cook the bacon pieces in a skillet over medium heat until golden brown; remove from pan with a slotted spoon and place onto a paper towel.
• Drain all the bacon grease from the skillet but don't wipe clean.
• Add the shallot to the pan and cook, stirring often, for 2 minutes.
• Add the chopped spinach and minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes. Remove from the heat.
• In a large bowl, mix the mashed potatoes, bacon, and spinach mixture until well combined.
• Add the shredded Gruyere cheese, whisked egg, and 2 tablespoons of flour, and season with sea salt and freshly cracked pepper, to taste.
• Using your hands, divide the mixture into 8 portions.
• Roll each portion into a compact ball then flatten into a pancake about a 1/2-inch-thick.
• Place the remaining 1/4 cup of flour on a shallow plate and season with a bit of sea salt and freshly cracked pepper, to taste.
• Lightly dredge each side of the potato pancake in the flour.
• Heat 2 teaspoons of vegetable oil plus 2 teaspoons of butter in a large nonstick pan over medium heat.
• Add the potato pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes.
• Add the remaining 2 teaspoons of vegetable oil and 2 teaspoons of butter to the pan for the second batch.
• Transfer the pancakes to a paper towel-lined plate to cool a bit before serving.
• Serve the potato pancakes topped with sour cream and chopped green onions.
• Side Note: Don’t crowd the pan while cooking and do not flip the pancakes too soon or they won’t develop a yummy crispy crust!

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