These potato pancakes make for a hearty and satisfying meal when served over baby spinach and topped with sweet, tangy, smoky, and spicy foods. It reminded me of one of my old favorites at a steakhouse I used to work at while in college. Comfort food, with a twist! If you are vegetarian, you can easily opt out of the bacon on this recipe. For added smokiness, try a teaspoon of cumin in its place.
4 slices hickory-smoked bacon
4 cloves garlic
1 yellow onion, chopped
4 large Russet potatoes, peeled and grated
½ cup cheddar cheese, grated
3 tbs. olive oil
4 cups baby spinach, washed
¼ cup red onion, sliced
1 jalapeno, minced
¼ cup sour cream
Cook bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove bacon from pan, leaving grease in pan. Add onions and garlic to pan and cook for about 6 minutes, stirring occasionally.
Divide the potato mixture into 12 equal portions, and shape each portion into a thin patty. Add 1 tbs. olive oil to skillet (same one you cooked bacon in) and allow to heat, then add 4 patties into the hot pan. Cook until browned, then flip and repeat, around 5 minutes each side. Remove from skillet, then heat another tbs. oil and add in remaining potato patties. Repeat with final batch.
Divide spinach, sour cream, red onion, and jalapeno among 4 bowls and top with 3 potato patties. Crumble bacon over the top, then serve.