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.
Yields
1 servings
