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1 lb. russet potatoes, peeled and grated
1-1/2 bacon slices, fat trimmed, finely chopped
2 Tbs. fresh chives, chopped
1/4 cup sour cream
1 Tbs. olive oil
Preheat oven to 350°F. Press potatoes between layers of paper towels to absorb as much moisture as possible. Combine remaining ingredients, except oil, in a bowl. Season with salt and pepper to taste and mix thoroughly. Divide mixture into 4 3 inch patties. Heat oil in a heavy nonstick skillet over medium high heat. Without overcrowding skillet, cook potato patties 2-3 minutes per side, in batches if necessary, until browned on both sides. Arrange potato patties in a single layer in a shallow baking pan. Bake, uncovered, about 20 minutes or until cooked throughout
1-1/2 bacon slices, fat trimmed, finely chopped
2 Tbs. fresh chives, chopped
1/4 cup sour cream
1 Tbs. olive oil
Preheat oven to 350°F. Press potatoes between layers of paper towels to absorb as much moisture as possible. Combine remaining ingredients, except oil, in a bowl. Season with salt and pepper to taste and mix thoroughly. Divide mixture into 4 3 inch patties. Heat oil in a heavy nonstick skillet over medium high heat. Without overcrowding skillet, cook potato patties 2-3 minutes per side, in batches if necessary, until browned on both sides. Arrange potato patties in a single layer in a shallow baking pan. Bake, uncovered, about 20 minutes or until cooked throughout
