Smoky Potato Pancakes

Photo: John Autry; Styling: Cindy Barr
Spinach salad with red onion and tangy vinaigrette is a lovely companion to these potato cakes.

Yield:

4 servings (serving size: 2 potato patties, 1 tablespoon sour cream, and 1/2 bacon slice)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 335
Fat 12 g
Satfat 6.3 g
Monofat 2.2 g
Polyfat 0.7 g
Protein 11.5 g
Carbohydrate 46.6 g
Fiber 4.9 g
Cholesterol 133 mg
Iron 1.7 mg
Sodium 631 mg
Calcium 151 mg

Ingredients

2 center-cut hickory-smoked bacon slices
2 cups chopped onion
1 cup thinly sliced leek
3 garlic cloves, chopped
1 1/2 pounds shredded peeled baking potato (about 2 large)
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon butter
1/4 cup reduced-fat sour cream

Preparation

1. Preheat oven to 350°.

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.

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.

Note:

January 2011