Bacon Tater Cakes

© Katherine Stetson

Your yield of this tasty depends upon how much was leftover!

  • cold Smashed Bacon Taters, in 1/3 cup portions
  • scant amount of flour seasoned with smoked paprika, sea salt and finely ground pepper
  • 1 teaspoon unsalted butter, per cake

Pat cold taters into a cake.  Dredge lightly in seasoned flour and fry in melted butter in a nonstick skillet over medium-high heat until nicely browned on the bottom.  Flip cake over and brown the other side.

Serve immediately with leftover gravy or sour cream.

Copyright © Katherine Stetson, all rights reserved.