I agree with the other posters. Blah! Husband loved them, but he was probably starving. I just noticed that this recipe is marked as being Test Kitchen Guaranteed?? You really messed this one up, Cooking Light!
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)
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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
- 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
- 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.
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