MASHED POTATOES WITH FRIZZLED ONIONS
5 strips bacon, fried crisp, crumbled (reserve 1/2 t. fat)
1 t. butter
1 med. onion, thinly sliced
¼ t. salt
3 c. cold mashed potatoes
1 lg. egg
2 T. shredded onion
2 T. flour
1 T. butter
Sour cream for serving
Use 3 strips of crumbled bacon for pancakes; reserve 2 strips for topping.
FRIZZLED ONION: Heat butter with reserved fat until butter stops foaming. Add onion and salt; saute 10 to 12 minutes until onion is browned. Remove to bowl; keep warm. Using same skillet (do not clean out), fry patties.
Combine potatoes, egg, shredded onion and 3 strips bacon. Sprinkle flour on waxed paper. Form 6 patties; dredge in flour to coat lightly. Fry 4 minutes per side or until golden. Top with onions and reserved bacon; serve with sour cream.