Bacon-Fried Potato Pancakes
There’s something special about cooking in the Hoh Rainforest. The air hangs heavy with moisture and ancient moss, but on this particular day the sun broke through the tree leaves. It was the kind of morning that makes you want to cook something simple, salty, and perfect.
We had bacon sizzling on the Road Grill, the smell drifting up into the towering trees. When the strips came off, leaving behind a shimmering pool of liquid gold on the griddle, the next move was obvious: fried mashed potato pancakes.
These weren’t planned. They were born from leftovers. We started with a container of mashed potatoes from the night before, added some white cheddar, a handful of green onions, a beaten egg, and breadcrumbs to pull it all together. A quick mix in a plastic bag and formed by dirty hands.
The pancakes hit the bacon fat with a soft hiss, then the edges started bubbling immediately once lowered over the campfire. The scent of smoky bacon, crisping starch, and melting cheese felt like the forest itself stopped to listen. Sunlight flashed across the griddle as each pancake turned a perfect golden brown.
Breakfast came together on paper plates: crispy potato cakes, a runny fried egg, bacon, all eaten next to the campfire while the river murmured nearby.
Ingredients:
- 2 cups leftover mashed potatoes
- 1/4 cup white cheddar, grated (regular cheddar or Parmesan works great too)
- 1/2 cup breadcrumbs
- 2 green onions, sliced
- 1 beaten egg
- Salt and pepper to taste
- Bacon fat (or other oil)
- Bacon and fried egg for serving
Instructions:
- Heat the Road Grill griddle over medium heat using charcoal or wood of choice.
- Cook the bacon to your liking, set aside on the Hexgrate, and reserve the bacon fat in the griddle.
- In a bowl or plastic bag, mix the leftover mashed potatoes with white cheddar, breadcrumbs, green onions, beaten egg, salt, and pepper. Adjust with extra breadcrumbs if needed so the mixture holds its shape.
- Form into patties about 3 inches across and an even thickness.
- Place the patties on the hot bacon greased griddle. Fry until crisp and deeply golden on the bottom, then flip and cook the second side.
- Serve topped with a fried egg and crispy bacon.
Other serving ideas:
• Top with sour cream and chives
• Pair with leftover gravy or meat
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