Rating: 2 stars
13 Ratings
  • 1 star values: 6
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 0

Spinach salad with red onion and tangy vinaigrette is a lovely companion to these potato cakes.

Recipe by Cooking Light January 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
45 mins
Yield:
4 servings (serving size: 2 potato patties, 1 tablespoon sour cream, and 1/2 bacon slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

335 calories; fat 12g; saturated fat 6.3g; mono fat 2.2g; poly fat 0.7g; protein 11.5g; carbohydrates 46.6g; fiber 4.9g; cholesterol 133mg; iron 1.7mg; sodium 631mg; calcium 151mg.
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