Recipe - Potato Pancakes Dordogne

One fourth pound Bacon Slices
2 md Idaho Potatoes; Peeled
2 Cloves Garlic; Peeled And
Minced
One fourth pound Port Du Salut Cheese; Grated
1 Egg; Lightly Beaten
1 tablespoon Flour
Salt And Freshly Ground
Black Pepper
One fourth cup Bacon Drippings

1. Place bacon in large skillet and cook over medium heat, turning once,
until crisp, about 10 minutes. Drain on paper towels.

2. Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then
working quickly so the potatoes don't discolor, mix in garlic, cheese, egg,
and flour. Season with salt and pepper and mix thoroughly.

3. Heat fat in a large skillet over medium heat. Form potato mixture into
10 pancakes about 2" in diameter, squeezing out any excess moisture. Cook
in batches until golden, about 4 minutes per side. Drain on paper towels
and serve warm.

Recipe by: Saveur May/Jun 1997

Posted to MCRecipe Digest V1 #993 by Suzy Wert SuzyWert@aol.com on Jan
8, 1998