 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Spinach salad with red onion and tangy vinaigrette is a lovely companion to these potato cakes. 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 |
1 tablespoon butter |
1/4 cup reduced-fat sour cream |
Directions:
1. Preheat oven to 350°.
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. Squeeze moisture from each patty. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat. Add patties to pan; sauté 2 minutes on each side. Transfer patties to a baking sheet; bake at 350° for 15 minutes or until set. Top with crumbled bacon and sour cream.
|
|