| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
5 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bacon Slices |
| 2 |
md |
Idaho Potatoes; Peeled |
| 2 |
|
Cloves Garlic; Peeled And Minced |
| 1/4 |
lb |
Port Du Salut Cheese; Grated |
| 1 |
|
Egg; Lightly Beaten |
| 1 |
tb |
Flour |
|
|
Salt And Freshly Ground Black Pepper |
| 1/4 |
c |
Bacon Drippings |
INSTRUCTIONS
1. Place bacon in large skillet and cook over medium heat, turning once,
until crisp, about 10 minutes. Drain on paper towels.
2. Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then
working quickly so the potatoes don't discolor, mix in garlic, cheese, egg,
and flour. Season with salt and pepper and mix thoroughly.
3. Heat fat in a large skillet over medium heat. Form potato mixture into
10 pancakes about 2" in diameter, squeezing out any excess moisture. Cook
in batches until golden, about 4 minutes per side. Drain on paper towels
and serve warm.
Recipe by: Saveur May/Jun 1997
Posted to MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@aol.com> on Jan
8, 1998
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