Ingredients
5 strips bacon
FRIZZLED ONIONS
1 tsp butter
1 medium onion, thinly sliced
1/4 tsp salt
3 cups cold mashed potatoes
1 large egg
2 Tbsp shredded onion
2 Tbsp all-purpose flour
1 Tbsp butter
Serve with: reduced-fat sour cream
Preparation
Fry bacon until crisp. Drain, reserving 1/2 tsp fat. Crumble and set aside 3 strips for the pancakes, 2 strips for the topping.
Frizzled Onion: Heat butter and reserved 1/2 tsp bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; saute 10-12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Don’t clean skillet.
Mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until blended. Sprinkle flour on wax paper. Form potatoes into 6 patties. Turn in flour to coat lightly.
Heat butter in skillet over medium heat until butter stops foaming. Fry patties 4 minutes per side or until golden. Remove to platter. Top with onions and remaining bacon. Serve with sour cream.
