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Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:45 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hrServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 1/2poundsrusset potatoes, scrubbed1/2cupfinely choppedscallions1largeegg, beaten2tablespoonsall-purpose flour1teaspoonsalt, divided1/4teaspoongarlic powder1/4teaspoonsmoked paprika1/4teaspoonground pepper6tablespoonscanola oil, divided3tablespoonssour cream2tablespoonsshreddedsharp Cheddar cheese2slicescenter-cut bacon, cooked and crumbled
Cook Mode(Keep screen awake)
Ingredients
1 1/2poundsrusset potatoes, scrubbed
1/2cupfinely choppedscallions
1largeegg, beaten
2tablespoonsall-purpose flour
1teaspoonsalt, divided
1/4teaspoongarlic powder
1/4teaspoonsmoked paprika
1/4teaspoonground pepper
6tablespoonscanola oil, divided
3tablespoonssour cream
2tablespoonsshreddedsharp Cheddar cheese
2slicescenter-cut bacon, cooked and crumbled
Directions
Place the drained potatoes in the center of a large kitchen towel. Reserve 1 tablespoon scallions for garnish; add the remaining scallions to the potatoes. Gather the sides of the towel and thoroughly squeeze over the sink to extract as much liquid as possible. Return the mixture to the large bowl. Add egg, flour, 3/4 teaspoon salt, garlic powder, paprika and pepper; stir until evenly combined.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat until hot enough to sizzle a shred of potato. Spoon 4 (2-tablespoon) mounds of the potato mixture into the hot oil; gently flatten into 3-inch pancakes. Cook until golden brown, 2 to 3 minutes per side. (Adjust heat, as needed, to prevent burning.) Transfer the pancakes to the prepared wire rack; keep warm in the oven. Repeat with the remaining oil and potato mixture, stirring the mixture between batches.
Sprinkle the pancakes with the remaining 1/4 teaspoon salt; top with sour cream. Sprinkle with Cheddar, bacon and the reserved scallions.
Frequently Asked Questions
Everything but the bacon is vegetarian-friendly in this recipe, so simply leave that out if you’re eating meat-free. You’ll still end up with a tasty pancake without the pork.
This recipe suggests toppings such as sour cream, Cheddar, bacon and scallions, but there are so many other options to choose from. Instead of sour cream, you can use whipped cream cheese or crème fraîche. Fruit toppings provide a perfect sweet or tart complement, depending on what you like. A classic topping isapplesaucewith a little sour cream, but you could go with an apple-pear sauce, apple-raspberry sauce, blueberry sauce with a touch of cinnamon or strawberry sauce. If you like a little more tart than sweet, try a cherry sauce or cranberry sauce or spoon on some pomegranate seeds with honey and Greek yogurt. Thin slices of salmon with a few capers and thin slivers of sweet onion make a delicious savory topping. If you like a little heat, try a creamy horseradish sauce or a drizzle of hot sauce. If hearty is what you’re after, try these withmushroom sauceor apoached egg.
Soaking and rinsing will remove excess starch and help your potatoes remain firm during and after cooking instead of becoming crumbly. They’ll be less sticky, which will help you achieve a crispy, crunchy exterior no matter if you’re baking, roasting, grilling or frying. When soaking potatoes, it’s important to use cold water, as hot water will activate the starch. Once the potatoes are soaked, rinse and pat them dry well.
EatingWell.com, May 2024
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Nutrition Facts(per serving)213Calories14gFat17gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
