| 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
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Converted by MM_Buster v2.0l.
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