Smoky Potato Pancakes
Yesterday we had such high hopes that Spring had arrived. People were walking the pathway behind my condo, winter jackets were shed...and now back to reality this morning with a blanket of snow covering the ground. Sigh....all the more reason to take comfort in the kitchen.
Although I consume a majority of vegetarian meals it has been a while since I posted a recipe for Meatless Mondays. From Canada to Croatia, nations across the globe are taking the pledge and joining the Meatless Monday movement. Going meat free one day each week is a powerful way for each of us to reduce our ecological footprint and reconnect with foods that are both nutritious and delicious.
This is not a vegetarian meal unless you eliminate the smoked bacon which is simple to do since it is just sprinkled on top. This is an incredibly easy recipe from Cooking Light magazine that is very pocketbook friendly. My obsession with potatoes is legendary here at the More Than Burnt Toast household so this makes a perfect light lunch in my books.
For my 4 year blogiversary giveaway I opened it up to all bloggers worldwide. Now wouldn't you know it the winner chosen randomly lives right here in Canada! A big hug and congratulations to Brenda of Brenda's Canadian Kitchen. I hope you enjoy Anne Lindsay's book Lighhearted at Home: The Very Best of Anne Lindsay.
A portion of the proceeds from the sale of this book go to support the work of the Heart and Stroke Foundation. The Heart and Stroke Foundation, a volunteer-based health charity, leads in eliminating heart disease and stroke and reducing their impact through the advancement of research and its application, the promotion of healthy living, and advocacy. You can also visit their website at heartandstroke.ca.
**Smoky Potato Pancakes**
adapted from Cooking Light
2 center-cut hickory-smoked bacon slices
2 cups chopped onion
1 cup thinly sliced leek
3 garlic cloves, chopped
1 1/2 pounds shredded peeled baking potato (about 2 large)
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
1/4 cup reduced-fat sour cream
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Preheat oven to 425°.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.
Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.
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