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Bacon And Chive Potato Pancakes

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  • 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


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.