Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion
Traditional Polish potato pancakes (placki ziemniaczane) filled with a savory mixture of bacon, mushrooms, and caramelized onions. These hearty pancakes are crispy on the outside, tender inside, and served with a dollop of cool sour cream.
Ingredients
- •1 tablespoon vegetable oil
- •2 slices bacon
- •2 large onions
- •6 whole white mushrooms
- •1 teaspoon kosher salt
- •¼ teaspoon black pepper
- •2 pounds russet potatoes
- •1 large egg
- •1 tablespoon dry bread crumbs
- •1 teaspoon kosher salt and black pepper
- •2 tablespoons vegetable oil
- •½ cup sour cream
- •garnish
Cooking Instructions
- 1.
1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
10 min
- 2.
2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
17 min
- 3.
3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
15 min
- 4.
4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
30 min
- 5.
5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.
5 min