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Rate this recipe 4.5/5 (12 Votes)


  • 2 1/2 lbs. potatoes
  • 1/4 cup Country Crock® Spread
  • 1 egg, slightly beaten
  • 2 slices bacon, crisp-cooked and crumbled
  • 2 green onions, chopped
  • 3/4 cup all-purpose flour, divided
  • 1 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 6 Tbsp. vegetable oil
  • 1 container (8 oz.) reduced fat sour cream
  • 1 tsp. seasoned salt
  • 1/4 tsp. ground black pepper


Adapted from


Step 1

For POTATO PANCAKES, cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until potatoes are tender. Drain. Return potatoes to saucepot, then mash. Stir in Country Crock® Spread, egg, bacon, green onion, 2 tablespoons flour, garlic salt and black pepper. Cover and chill 3 hours.
Add remaining 1/2 cup flour to shallow dish or pie plate. Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
Heat oil in large skillet over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown. Drain on paper towels. Serve with Seasoned Sour Cream.
For SEASONED SOUR CREAM, combine all ingredients in small bowl.

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