Smoky Potato Pancakes

By zeenieme

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 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 large eggs
• Cooking spray
• 1/4 cup reduced-fat sour cream

Preparation

Step 1

1. Preheat oven to 425 degrees.

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 tsp. 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. Bake at 425 degrees for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.

Yield 4 servings