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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) chopped onion |
1/2 teaspoon(s) freshly ground black pepper |
3 clove(s) garlic, chopped |
2 slice(s) hickory-smoked bacon |
2 whole(s) large eggs |
1/4 cup(s) reduced-fat sour cream |
3/4 teaspoon(s) salt |
2 whole(s) shredded peeled baking potato |
1/3 cup(s) shredded sharp cheddar cheese (1 1/2 oz) |
1 cup(s) thinly sliced leek |
Directions:
1. Preheat oven to 425 degrees.
2. Cook bacon in a large skillet over medium heat until crisp. Crumble bacon. Add onion to drippings in pan, and cook for 5 minutes, stirring occassionally. Add leek and garlic; cook for 2 min, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 1/4 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 degrees for 25 min or until golden and set. Top with crumbled bacon and sour cream.
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