Potato Pancakes with Bacon and Sour Cream
Crispy, golden potato pancakes (draniki) with fried bacon on top and a dollop of sour cream on the side. They hold their shape well on the pan and stay tender inside.
- Time
- 35 min
- Serving
- 689 kcal
- Ingredients
- ≈ $1.68
- Protein
- 21 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 260 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Wheat flour 20 g
- 5 Baconpack 200 g ≈ $2.95 45 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 7 Sunflower oil 10 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the bacon5 into thin strips and fry in a dry skillet for 3–4 minutes until crispy, then transfer to a plate.
Grate the potatoes1 and onion2 on a fine grater, then squeeze out excess liquid.
Add the egg, flour, salt, and pepper, mixing into a thick, cohesive potato1 batter.
Heat oil in a skillet, then spoon the batter into the pan and flatten into thin pancakes.
Fry for 4–5 minutes per side over medium heat until golden and tender in the center.
Serve the pancakes topped with bacon5 and sour6 cream on the side.
Tips
- Why it works
- Squeeze the juice out of the potatoes, otherwise the draniki will be greasy and won't hold their shape. If you see a lot of oil in the pan, the potatoes weren't squeezed enough.
- Substitutions
- Replace the bacon with smoked sausage (45 g) or frankfurters (50 g), sliced thinly. Use yogurt (35 g) instead of sour cream, but it will be less creamy.
- Common mistakes
- If the draniki taste bitter, the potatoes are old or sprouted. Check the peeled potatoes for green spots.
- Storing and reheating
- Keep in an airtight container in the fridge for 2 days. Reheat in the oven at 180 °C for 10 minutes or in a covered pan for 5 minutes.
- Serve with
- Serve with tea or coffee for a weekend breakfast when you want something hearty and special.
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