Photo: John Autry; Styling: Cindy Barr
Total Time
45 Mins
Yield
4 servings (serving size: 2 potato patties, 1 tablespoon sour cream, and 1/2 bacon slice)

Spinach salad with red onion and tangy vinaigrette is a lovely companion to these potato cakes.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.

Step 3

Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Squeeze moisture from each patty. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat. Add patties to pan; sauté 2 minutes on each side. Transfer patties to a baking sheet; bake at 350° for 15 minutes or until set. Top with crumbled bacon and sour cream.

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