SAVORY POTATO PANCAKES Ingredients Potato Pancakes: 2-1/2 lbs. all-purpose potatoes, peeled and cut into chunks 1/4 cup Shedd*s 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 Tbsp. PLUS 1/2 cup all-purpose flour 1-1/2 tsp. Lawry*s® Garlic Salt 1/4 tsp. Lawry*s® Seasoned Pepper 6 Tbsp. vegetable oil Seasoned Sour Cream: 1 container (8 oz.) sour cream 1 tsp. Lawry*s® Seasoned Salt 1/4 tsp. 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. Nutrition Information per pancake Calories 180, Calories From Fat 90, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 25mg, Sodium 230mg, Total Carbs 17g, Sugars 1g, Dietary Fiber 1g, Protien 3g, Vitamin A 6%, Vitamin C 20%, Calcium 2%, Iron 4%
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