Smoky Potato Pancakes
Potato Pancakes. This recipe was in the Cooking Light magazine Jan/Feb 2011. I made a few tweaks (eliminated the eggs and wheat, of course... and omitted the bacon.)
The Smoky Potato Pancakes are pictured in the above post stacked underneath a mini turkey meatloaf. I definitely recommend serving these two together. Compliments each other wonderfully when you are in the mood for a semi-healthy comfort food.
I was trying to get the food on the plate and into our stomach's fast so I didn't put much time in the plating. Next time I will serve them on top of a small bed of lightly cooked spinach.
Ingredients:
2 cups chopped onion
2 tbs bacon fat or cooking oil
1 cup thinly sliced leek
3 garlic cloves
1 1/2 lb shredded peeled baking potato
1/3 cup shredded sharp cheddar cheese
3/4 tsp salt
1/2 tsp freshly ground pepper
cooking spray
1/4 cup reduced fat sour cream
(I also used 1 1/2 tbs peanut oil in place of 2 eggs)
Cooking Directions:
Preheat oven to 425.
Heat bacon fat or oil in large skillet and cook onion for 5 minutes, stirring occasionally. Add leek and garlic and cook for two minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 tsp salt, black pepper and 1 1/2 tbs oil (or eggs) in a large bowl, stirring well.
Divide the potato mixture into 8 equal portions, and shape each into a 1/2 inch thick patty.
I only planned on cooking two (one for Michael and me) so I wrapped the additional in wax paper, placed in freezable bag and froze.
Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray and bake for 25 minutes or until golden and set. Top with sour cream.
Chop and rinse the leeks. Leeks have lots of dirt and sand in them so you must rinse well in a large bowl with water.
Add leeks to shredded potato and remaining ingredients
Mold into patties and wrap in wax paper to freeze, if desired.
Patties wrapped in wax paper, placed zip lock bags and then frozen for later! Some of the reserved ones I have already used and it was better the second time than the first!
The Smoky Potato Pancakes are pictured in the above post stacked underneath a mini turkey meatloaf. I definitely recommend serving these two together. Compliments each other wonderfully when you are in the mood for a semi-healthy comfort food.
I was trying to get the food on the plate and into our stomach's fast so I didn't put much time in the plating. Next time I will serve them on top of a small bed of lightly cooked spinach.
Ingredients:
2 cups chopped onion
2 tbs bacon fat or cooking oil
1 cup thinly sliced leek
3 garlic cloves
1 1/2 lb shredded peeled baking potato
1/3 cup shredded sharp cheddar cheese
3/4 tsp salt
1/2 tsp freshly ground pepper
cooking spray
1/4 cup reduced fat sour cream
(I also used 1 1/2 tbs peanut oil in place of 2 eggs)
Cooking Directions:
Preheat oven to 425.
Heat bacon fat or oil in large skillet and cook onion for 5 minutes, stirring occasionally. Add leek and garlic and cook for two minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 tsp salt, black pepper and 1 1/2 tbs oil (or eggs) in a large bowl, stirring well.
Divide the potato mixture into 8 equal portions, and shape each into a 1/2 inch thick patty.
I only planned on cooking two (one for Michael and me) so I wrapped the additional in wax paper, placed in freezable bag and froze.
Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray and bake for 25 minutes or until golden and set. Top with sour cream.
Chop and rinse the leeks. Leeks have lots of dirt and sand in them so you must rinse well in a large bowl with water.
Add leeks to shredded potato and remaining ingredients
Mold into patties and wrap in wax paper to freeze, if desired.
Patties wrapped in wax paper, placed zip lock bags and then frozen for later! Some of the reserved ones I have already used and it was better the second time than the first!
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