Monday, February 23, 2015


serves two

3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons 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.

bacon recipe source: Gourmet, June 1993 

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