Mashed Potato Pancakes with Bacon and Onions
5 slices bacon
1 teaspoon butter or margarine
1 medium onion, thinly sliced
1/4 teaspoon salt
3 cups cold mashed potatoes
1 large egg
2 tablespoons shredded onion
2 tablespoons all-purpose flour
1 tablespoon butter or margarine
Sour cream (optional)
Fry bacon until crisp. Drain, reserving 1/2 teaspoon fat. Crumble and set aside 3 strips for the pancakes and 2 strips for the topping.
Heat 1 teaspoon butter and reserved 1/2 teaspoon bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; cook, stirring often, 10 to 12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Do not clean skillet.
Meanwhile mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until well blended. Sprinkle flour on a sheet of wax paper. Form potatoes into 6 patties. Turn in flour to coat lightly.
Heat 1 tablespoon butter in skillet over medium heat until butter stops foaming. Fry potato patties 4 minutes per side or until lightly browned. Remove to serving platter. Top with onions and remaining crumbled bacon.
Serve with sour cream if desired.