Savory Potato Pancakes

  • Cooking time25
  • Prep time20
  • Servings0
recipe image Savory Potato Pancakes

Ingredients

Potato Pancakes

  • 2 1/2 lbs. potatoes
  • 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

  • Calories170
  • Calories from Fat80
  • Total Fat9 g
  • Saturated Fat2.5 g
  • Trans Fat0 g
  • Cholesterol20 mg
  • Sodium150 mg
  • Total Carbs18 g
  • Dietary Fiber1 g
  • Sugars1 g
  • Protein4 g
  • Calcium4 %
  • Iron6 %
  • Vitamin C20 %
  • Vitamin A4 %

Instructions

  1. 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 Country Crock® Spread, egg, bacon, green onion, 2 tablespoons flour, garlic salt and black pepper. Cover and chill 3 hours.
  2. 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.
  3. Heat oil in large skillet over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown. Drain on paper towels.
  4. For Seasoned Sour Cream, combine all ingredients in small bowl.
  5. Serve Potato Pancakes with Seasoned Sour Cream.