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Bacon and Chive Potato Pancakes
3/4 lb Russet; (baking) potato (1 large)
2 sl Cooked lean bacon; crumbled fine
2 tb Finely chopped fresh chives or green part of scallion
2 tb Olive oil
Sour cream as an accompaniment if desired
Peel the potato, grate it coarse, and press it between several
thicknesses of paper towel to remove any excess moisture. In a bowl
stir together the potato, the bacon, the chives, and salt and pepper
to taste. In a large heavy skillet heat the oil over moderately high
heat until it is hot but not smoking, form the potato mixture into 4
patties, and cook the patties, tamping them down with a spatula, for
5 to 7 minutes on each side, or until the pancakes are golden brown
and cooked through. Serve the pancakes with the sour cream.
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