Smoky Potato Pancakes

13 Reviews
ADD YOUR REVIEW
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)
January 2011
RECIPE BY Cooking Light

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

Nutritional Information

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

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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Ratings & Reviews

Good not great

evemarie
March 05, 2016
I liked this recipe but made a few modifications. I omitted onion and used just leeks. I also sprayed the tops of the mounds (too wet to get "patties") with spray and cooked about an additional 10 minutes. Next time I would drain the potatoes to remove some moisture and perhaps flip halfway through cooking. I did like how the potatoes got crispy without frying! I would probably make this again but maybe for breakfast with eggs rather than as a dinner.

elainebock's Review

jabamb
April 10, 2014
N/A

BrendaLRGale's Review

BrendaLRGale
April 30, 2011
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!

dallastx's Review

elainebock
March 08, 2011
My husband really liked these but I was not as thrilled with the sogginess and flavor even after fully cooked. I flipped the pancakes to form a crust on both sides after finding that the crust improves them immensely. I might make these again if I have the ingredients but won't seek it out.

RLoushin's Review

bcimins
February 22, 2011
As I suspected, I should have wrung out the potatoes. We thought these had good flavor, but they stuck to the pan horribly and I was not stingy with the spray. I am going to try these again, minus the moisture and try putting them on the non-stick griddle. My go-to potato pancake recipe otherwise is from Joy of Cooking, but I think these have more flavor.

TheMomChef's Review

dallastx
February 05, 2011
Considering all the changes I'd have to make to make this palatable, I wouldn't even go so far as to say that it has potential. How could they skip the step of drying the shredded potatoes before proceeding? The family hated this recipe.

meikegi's Review

jchambers
January 30, 2011
N/A

Rebecca111's Review

meikegi
January 13, 2011
While this recipe was alright, I'm still searching for a better potato pancake recipe. I did make a few changes based on the suggestions here- I made sure I really dried out the potatoes and also the onion mixture before mixing them all together. I also added 1/2 cup of bread crumbs to the pancake mixture to make sure it stuck together better- which definitely helped and also added to the taste. I also did flip them after about 15 minutes of cooking in the oven. Overall, they turned out alright, but I'm still looking for a better recipe.

jabamb's Review

katespeare
January 13, 2011
We loved this recipe, but we did make a few changes, 1. wrung out the potatoes as a previous reviewer mentioned, 2. no onions or leeks, 3. flip at 15-20 minutes and let cook for 5-8 more minutes to brown the other side. 4.do not LIGHTLY coat pan with cooking spray, give it a good coating, cheese sticks at the edges. We made a half batch and used 1 egg and they held together wonderfully, although I was concerned at first. My husband voted them a "do-again" recipe. I hope someone else has as good of results as we did.

bcimins's Review

RLoushin
January 12, 2011
This was a flop. First, if anyone has shredded potatoes, you have to get the water out of the potatoes. Second, eggs do not hold together potatoes and onions. There has to be bread crumbs or some other substance. I had high hopes, but it was a disappointment.