My cousin's wife and I have a standing date for Sunday night when Worst Cooks in America is on the Food Network. She lives in Portland and I live in Seattle, but we send about 50 texts throughout the show commenting on everything from shoes to contestant idiocy. Last week the contestants had to make potato pancakes and I immediately knew I was going to try and make them this weekend.
3 medium sized potatoes (I used russets)
1/2 Tlbs Greek yogurt
salt and pepper
1/2 cup flour
crumbled turkey bacon
1/4 cup Greek yogurt
1/2 tsp basil
1/4 tsp garlic powder
Peel and chunk the potatoes and put them in a food processor. Pulse them just until roughly chopped. Add the egg and Greek yogurt, then pulse again until smoother, but there will still be small chunks of potatoes. It is really important not to puree the potatoes into mush. Add the flour, and pulse just until blended. The consistency should be similar to oatmeal. On a well-oiled hot griddle (I used a heated, oiled cast iron frying pan heated on medium because that's what I had but it would definitely work better on a griddle), drop small spoonfuls of potato blend. Mine were about 2 inches across. When they appear slightly dry on the edge, carefully flip them over. Mine were slightly inclined to stick, so I had to make sure they were completely loosened before trying to flip. When both sides are done, let them drain on a paper towel to get rid of some of the oil.
While you are making the pancakes, mix the Greek yogurt, basil and garlic powder in a bowl. Top the pancakes with a thin layer of the yogurt, then top with the crumbled bacon before eating.
These were quite exceedingly delicious. I forgot to put the salt and pepper in, so mine were just a touch bland, but the topping added some zest so I managed to eat more than my fair share. I also put too much oil in the pan so the first couple were a little greasy, but nonetheless, still delicious. I have some left over so I am going to try and freeze them, and I will be interested to see how these come out. In the Worst Cooks episode, they used these as a basis for hors d'oeuvres, so that is why I chose to top them with something salty rather than sweet, but they would also be good with a sweet topping.
Why? Relatively easy to make, other than having to peel the potatoes.