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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Savory Potatoes Ingredients:
2 1/2 lbs potatoes, peeled and cut into chunks |
1/4 cup butter, shedds spread country crock spread |
1/4 cup sour cream |
1 egg, slightly beaten |
2 slices bacon, crisp-cooked and crumbled |
2 green onions, chopped |
2 tablespoons all-purpose flour, plus |
1/2 cup all-purpose flour |
1 1/2 teaspoons lawry's garlic salt |
1/4 teaspoon lawry's seasoned pepper |
6 tablespoons vegetable oil |
1 (8 ounce) container sour cream |
1 teaspoon lawry's seasoned salt |
1/4 teaspoon lawry's seasoned pepper |
Directions:
1. For Potato Pancakes, in 4-quart saucepot, cover potatoes with water. 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, sour cream, egg, bacon, green onion, 2 tablespoons flour, Lawry's® Garlic Salt and Seasoned Pepper. Cover and chill 3 hours.
2. In pie plate, add remaining 1/2 cup flour. Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
3. In 12-inch skillet, heat oil 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.
4. For Seasoned Sour Cream, in small bowl, combine all ingredients.
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