2-1/2 lbs. all-purpose potatoes, peeled and cut into chunks
1/4 cup Country Crock® Spread
1 egg, slightly beaten
2 slices bacon, crisp-cooked and crumbled
2 green onions, chopped
3/4 cup all-purpose flour, divided
1 tsp. garlic powder
1/4 tsp. ground black pepper
6 Tbsp. vegetable oil
Seasoned Sour Cream:
1 container (8 oz.) reduced fat sour cream
1 tsp. seasoned salt
1/4 tsp. ground black pepper
Directions:
For POTATO PANCAKES, cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until potatoes are tender. Drain. Return potatoes to saucepot, then mash. Stir in Spread, egg, bacon, green onion, 2 tablespoons flour, garlic salt and black pepper. Cover and chill 3 hours.
Add remaining 1/2 cup flour to shallow dish or pie plate. Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
Heat oil in 12-inch skillet over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown. Drain on paper towels. Serve with Seasoned Sour Cream.
For SEASONED SOUR CREAM, combine all ingredients in small bowl.
Cost per recipe*: $4.31.
Cost per pancake*: $.27.
*Based on average retail prices at national supermarkets.
