| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | June 1993 | 1 | servings | |
INGREDIENTS
| 3/4 | lb | Russet; (baking) potato (1 |
| ; large) | ||
| 2 | sl | Cooked lean bacon; crumbled fine |
| 2 | tb | Finely chopped fresh chives or green part |
| ; of scallion | ||
| 2 | tb | Olive oil |
| Sour cream as an accompaniment if desired |
INSTRUCTIONS
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. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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