Smoky, crispy, cheesy, and downright comforting—these Smoked Bacon and Little Potato Pancakes are a next-level side dish or snack that’ll steal the show. Whether you’re using leftover mashed potatoes or whipping them up fresh, this recipe brings together the best of BBQ and brunch vibes with one skillet and a handful of pantry staples.
Smoked Bacon and Little Potato Pancakes
I’ve never met a potato I didn’t like, but this one tops the list. It started as a creative way to use leftover mashed potatoes and ended up as one of my go-to BBQ sides. Frying the pancakes in bacon fat adds unreal flavor and crispiness, and topping them with Truff hot sauce, mayo, or sliced avocado takes them over the top.
You can even toss in whatever meat you have lying around. It’s the kind of rustic BBQ treat that makes your guests think you’re a kitchen genius.
How to Make Smoked Bacon and Little Potato Pancakes
Preparation
Preheat your smoker or grill to 500°F with a cast iron skillet inside. This recipe works great on the stovetop too, but the grill adds that perfect smoky edge. While the skillet is heating, soak in that outdoor cook vibe and get your ingredients ready.
Get the Bacon onto the Skillet
Add the bacon to the hot skillet and cook until it starts to crisp up. Once cooked, remove the bacon and chop it up into bits. Keep the bacon fat in the skillet—this will be your flavor base for frying. If it looks like too much, pour some off and save for later to add as needed.
Mixing Up Your Little Potato Pancake Mixture
In a large bowl, combine your mashed potatoes with eggs, flour (or GF substitute), shredded cheese, Fryclone seasoning, and the chopped bacon. Mix everything until it holds its shape but isn’t overly stiff. You’re aiming for a thick dough you can easily roll into balls.
Frying the Little Potato Pancakes
Roll the mixture into 2-inch balls and place them in the hot bacon fat. Use a spatula to smash each ball down into a pancake shape, about ½ inch thick. Fry for a few minutes until golden brown, then carefully flip and crisp the other side. Repeat until you’ve cooked the whole batch.
Serving the Little Potato Pancakes
Remove the pancakes from the skillet and get ready to garnish. I like topping mine with fresh avocado slices, a drizzle of mayo, and Truff hot sauce. You can also go the classic route with sour cream and chives or mix it up with BBQ dips, salsa, or ranch.
Best Beer to Pair With Smoked Bacon & Potato Pancakes
Smoked Porter
The rich, smoky profile of a porter complements the bacon and adds a malty depth to every bite.
Hefeweizen
This wheat beer’s light body and subtle citrus notes balance the heaviness of the bacon and potatoes beautifully.
Amber Ale
With caramel sweetness and a bit of hop bitterness, amber ale adds just the right contrast to salty bacon and cheesy potatoes.
Smoked Bacon and Little Potato Pancakes
Equipment
- Apple Wood Pellets
- Pit Boss Cast Iron Skillet
- BBQ Gloves
- BBQ Spatula
- Pit Boss 820D3 Pellet Grill
- You Need a BBQ Cutting Board
Ingredients
- 1 lb Bacon
- 6 cups Mashed Little Potatoes
- 2 cups Shredded Cheese
- 3 tbsp Isaac Toups Fryclone Seasoning from Spiceology
- 2 each Avocadoes
- 2 tbsp Truff Black Hot Sauce
- 2 tbsp Mayonnaise
- 3 each eggs
- ½ cup Authentic Foods Multi-Blend Flour
Instructions
- Preheat smoker to 500°F with a cast iron skillet inside
- Cook bacon in skillet until crispy, reserve bacon fat
- Dice bacon and mix with mashed potatoes, eggs, flour, cheese, and Fryclone
- Roll into 2” balls and smash into pancakes on skillet
- Fry each side until golden brown and crisp
- Top with avocado, mayo, and hot sauce or your favorite garnish
- Serve hot and enjoy the crispy, smoky goodness
Smoked Bacon & Potato Pancakes FAQs
Can I make this with leftover mashed potatoes?
Yes! In fact, this recipe is ideal for leftovers. Just warm them slightly before mixing to make shaping easier and prevent crumbling.
Do I have to use bacon?
Nope. You can sub in any meat you like—chopped ham, pulled pork, sausage, or even go meatless. The base mixture is flexible.
Is this recipe gluten free?
It can be! Just swap in gluten-free flour, tapioca starch, or cornstarch in place of all-purpose flour. All other ingredients are naturally gluten free—just double-check your seasonings.
How do I make this dish a little healthier?
Use olive oil instead of bacon fat, cut back on cheese, and consider serving with a fresh salad. You can also sub in Greek yogurt or a light mayo for the toppings.