Shelly's Recipe

SMOKY POTATO PANCAKES

Category: Potatoes

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
Cooking spray
1/4 cup reduced-fat sour cream

Preheat oven to 425. Fry bacon in a large skillet over medium heat until crisp. Remove from pan using a slotted spoon and crumble. Set aside.

Add the onion to the drippings in the skillet and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently.

In a large bowl, combine the onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs, stirring well.

Divide the potato mixture into eight portions, and shape each into a 1/2-inch-thick patty, placing them on a baking sheet coated with cooking spray. Spray patties lightly with cooking spray and bake for 25 minutes or until golden and set.

Serve with crumbled bacon and sour cream.