Bacon and Potato Pancakes Recipe

Place grated potatoes in a bowl and squeeze out excess liquid. Set aside.

Fry bacon until crispy. Drain on paper towels. Set aside.

Combine potatoes, bacon, and leeks in a bowl. Season to taste with salt and pepper. Form mixture into 3-inch-wide, ½-inch-thick patties.

Heat oil in a frying pan over medium-low heat. Pan-fry pancakes until browned, about 3 to 5 minutes per side.

Make the yogurt dressing: Combine all ingredients in a bowl.

Top pancakes with yogurt dressing. Garnish with leeks, bacon, and pepper.

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