Ingredients

• 3/4 pound (1 large) russet (baking) potato
• 2 slices of cooked lean bacon, crumbled fine
• 2 tablespoons finely chopped fresh chives or green part of scallion
• 2 tablespoons olive oil
• sour cream as an accompaniment if desired

Instructions

1. Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.