On cold mornings at the cabin when I was a boy, my mother used to make a wonderful breakfast cake from mashed potatoes and a little egg and butter. She'd fry it up in a pan and serve it with a side of eggs and bacon. I can still feel the chill and the mist in the air. There seemed like nothing better. After making her potato cakes for years, I thought, what is stopping me from improving it. Well I did and the secret is in the pork fat because as we all know: Pork Fat Rules.
About 150 calories per cake.
Rendering bacon fat seems to have disappeared from home making practices. My grandmother and mother always used bacon fat. I know we are all up in arms about being healthy with lower fat and sodium, but you don't need very much to add great flavor to a dish. It also makes the best dressing base, especially if you combine it with olive oil. So next time you cook up some bacon, drain off the fat and save a bit in a jar in the refrigerator. It keeps quite a long time.