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Ingredients

4 slices bacon 4 Idaho potatoes, peeled and shredded ¼ cup all-purpose flour 2 eggs 4 garlic cloves, minced 1 tablespoon chopped fresh thyme salt and ground black pepper to taste vegetable oil for frying, or as needed

Nutrition Info

257.2 calories carbohydrate: 29.8 g cholesterol: 74.7 mg fat: 12.1 g fiber: 3.4 g protein: 7.8 g saturatedFat: 3.6 g servingSize: - sodium: 187.8 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain, let cool and crumble. Reserve bacon drippings in skillet.
Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat, heat until the oil and bacon drippings shimmer.
Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

6 servings

Crispy potato pancakes with bacon and thyme.