Potato Pancakes

Name: Potato Pancakes
Ingredients: 2 12 lbs potatoes, peeled and cut into chunks; 14 cup butter, shedds spread country crock spread; 14 cup sour cream; 1 egg, slightly beaten; 2 slices bacon, crisp-cooked and crumbled; 2 green onions, chopped; 2 tablespoons all-purpose flour, plus; 12 cup all-purpose flour; 1 12 teaspoons lawry's garlic salt; 14 teaspoon Lawry's Seasoned Pepper; 6 tablespoons vegetable oil; 1 (8 ounce) container sour cream; 1 teaspoon Lawry's Seasoned Salt; 14 teaspoon Lawry's Seasoned Pepper

14 ingredients

13 steps

Ingredients

2 12 lbs potatoes, peeled and cut into chunks
14 cup butter, shedds spread country crock spread
14 cup sour cream
1 egg, slightly beaten
2 slices bacon, crisp-cooked and crumbled
2 green onions, chopped
2 tablespoons all-purpose flour, plus
12 cup all-purpose flour
1 12 teaspoons lawry's garlic salt
14 teaspoon Lawry's Seasoned Pepper
6 tablespoons vegetable oil
1 (8 ounce) container sour cream
1 teaspoon Lawry's Seasoned Salt
14 teaspoon Lawry's Seasoned Pepper

Directions

1

For Potato Pancakes, in 4-quart saucepot, cover potatoes with water.
2

Bring to a boil over high heat.
3

Reduce heat to medium and cook 10 minutes or until potatoes are tender.
4

Drain.
5

Return potatoes to saucepot, then mash.
6

Stir in Spread, sour cream, egg, bacon, green onion, 2 tablespoons flour, Lawry's Garlic Salt and Seasoned Pepper.
7

Cover and chill 3 hours.
8

In pie plate, add remaining 1/2 cup flour.
9

Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
10

In 12-inch skillet, heat oil over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown.
11

Drain on paper towels.
12

Serve with Seasoned Sour Cream.
13

For Seasoned Sour Cream, in small bowl, combine all ingredients.