It seemed like a lot of work went into making these (I didn’t make them, Tyler did!) They are great though and I think you can definitely tweak them to best suit your preference. We’d actually never cooked with leeks before! First time for everything, and I think we’ll be using them more in the future. Honestly who couldn’t like a dish topped with smoky bacon? ?
Smoky Potato Pancakes (from Cooking Light)
- 2 center-cut hickory-smoked bacon slices
- 2 cups chopped onion
- 1 cup thinly sliced leek
- 3 garlic cloves, chopped
- 1 1/2 pounds shredded peeled baking potato (about 2 large)
- 1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
- 1/4 cup reduced-fat sour cream
1. Preheat oven to 425°.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.
3. Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.