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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 12g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.5g
  • Carbohydrate: 46.6g
  • Fiber: 4.9g
  • Cholesterol: 133mg
  • Iron: 1.7mg
  • Sodium: 631mg
  • Calcium: 151mg

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. 1. Preheat oven to 350°.
  2. 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. 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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