Mashed Potatoe Pancakes/Frizzled Onions
Source of Recipe
unkown
Mashed Potato Pancakes with Frizzled Onions
Serves: 6
Prep: 15 min
Cook: About 20 min
Cost Per Serving: 28¢
Frizzled Onions:
1 tsp butter or margarine
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 or margarine
Accompaniment:
Reduced-fat sour cream
1. Fry bacon until crisp. Drain, reserving 1/2 tsp fat. Crumble and set aside 3 strips for the pancakes, 2 strips for the topping.
2. Frizzled Onions: 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; cook, stirring often, 10 to 12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Don’t clean skillet.
3. Meanwhile mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until well blended. Sprinkle flour on a sheet of waxed paper. Form potatoes into 6 patties. Turn in flour to coat lightly.
4. Heat butter in skillet over medium heat until butter stops foaming. Fry potato patties 4 minutes per side or until lightly browned. Remove to serving platter. Top with onions and remaining crumbled bacon. Serve with sour cream.
Per serving: 201 cal, 5 g pro, 22 g car, 2 g fiber, 11
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