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BACON and CHIVE POTATOE PANCAKES
3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives
or green part of scallion
2 tablespoons olive oil
sour cream, if desired
Peel the potato, grate it coarse, and press
it between several
thicknesses of paper
towel
to remove any excess
moisture. In a bowl
stir together the
potato, the bacon,
the
chives, and salt
and pepper to taste.
In
a large heavy skillet
heat the oil over
moderately
high heat until it
is hot but not smoking,
form the potato mixture
into 4 patties, and
cook the patties,
tamping them down
with
a spatula, for 5
to 7 minutes on each
side,
or until the pancakes
are golden brown
and
cooked through. Serve
the pancakes with
the
sour cream. Serves
2. Enjoy!
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