Smoky Potato Pancakes

By japaulson

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

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

Nutritional Information
Calories:309
Fat:9.1g (sat 4.5g,mono 3.2g,poly 0.9g)
Protein:11.4g
Carbohydrate:46.6g
Fiber:4.9g
Cholesterol:125mg
Iron:1.7mg
Sodium:610mg
Calcium:150mg

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
• Cooking spray
• 1/4 cup reduced-fat sour cream

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425°.

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. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.