Directions:
- For Potato Pancakes, in 4-quart saucepot, cover potatoes with water. 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 Spread, sour cream, egg, bacon, green onion, 2 tablespoons flour, Lawry's® Garlic Salt and Seasoned Pepper. Cover and chill 3 hours.
- In pie plate, add remaining 1/2 cup flour. Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
- In 12-inch skillet, heat oil 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, in small bowl, combine all ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.36 Kcal (1953 kJ) | ||
| Calories from fat | 247.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.46g | 42% | |
|---|---|---|---|
| Cholesterol | 59.37mg | 20% | |
| Sodium | 528.47mg | 22% | |
| Potassium | 718.58mg | 15% | |
| Total Carbs | 49.18g | 16% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 6.14g | 25% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 2mg | 66% | |
| Iron | 2.2mg | 12% | |
| Calcium | 87.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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