Bacon and Blue Cheese Potato Pancakes Recipe

Place bacon in a large skillet and cook over medium-high heat turning occasionally until browned and crisp about 10 minutes. Drain on paper towels; chop into smaller pieces.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender about 10 minutes. Drain and return to the pot; mash slightly.

Stir bacon blue cheese milk egg green onions salt and pepper into the pot; mash mixture with a potato masher to desired consistency. Cool slightly about 5 minutes.

Pour bread crumbs into a shallow bowl. Shape the potato mixture into twelve 1/2-inch thick cakes; dredge in bread crumbs.

Heat olive oil and butter in a large nonstick skillet over medium heat. Add 4 potato cakes; cook until browned about 2 minutes per side. Repeat with remaining potato cakes. Cover and keep warm.