Nutrition: Calories: 225 Fat: 7g Carbs: 21g Protein: 21g
Perfect Potato Pancakes
Serves 1 (about 5 small pancakes)
1 medium potato (about 5 1/2 oz)
1 egg
2 egg whites
1 slice turkey bacon
3 tablespoons chopped onion (If you like onion, you can use up to 1/3 cup!)
1 garlic clove, medium, minced
thyme
rosemary
salt
pepper
light sour cream (optional)
olive oil
1. In a small skillet, over medium heat, cook the turkey bacon until crispy. Remove from heat and drain on a paper towel. Chop into several pieces and set aside.
2. Lightly grease the same skillet with olive oil, and saute the chopped onion and garlic until barely translucent. Remove from heat and set aside.
3. Use a box grater or mandolin, and grate the potato onto a piece of cheese cloth or a tea towel.
5. Next, add the egg whites and egg. Add about 1/4 teaspoon each of Rosemary and Thyme. (More or less to taste.) Season well with salt and pepper. Stir well.
6. Heat a griddle over medium low heat, and lightly grease with olive oil. Use a 1/4 cup measuring cup to pour batter onto the griddle.
7. Cook each pancake for about 2 minutes on each side, or until golden brown, and cooked thoroughly.
7. Cook each pancake for about 2 minutes on each side, or until golden brown, and cooked thoroughly.
8. Top with a dollop of light sour cream and fresh cracked black pepper. Enjoy!
This looks interesting. I might try it without thyme and rosemary though, just to keep it simple.
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