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Smoky Potato Pancakes

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.

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

Nutrition 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

How to Make It

  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.