Mashed Potato Pancakes With Frizzled Onions

• 5 strips bacon
• FRIZZLED ONIONS
• 1 tsp butter
• 1 medium onion, thinly sliced
• 1/4 tsp salt
• 3 cups cold mashed potatoes
• 1 large egg
• 2 Tbsp shredded onion
• 2 Tbsp all-purpose flour
• 1 Tbsp butter
• Serve with: reduced-fat sour cream

1. Fry bacon until crisp. Drain, reserving 1/2 tsp fat. Crumble and set aside 3 strips for the pancakes, 2 strips for the topping.
2. Frizzled Onion: Heat butter and reserved 1/2 tsp bacon fat in a large nonstick skillet over medium heat until butter stops foaming. Add onion and salt; saute 10-12 minutes until onion is browned. Remove to a small bowl; cover to keep warm. Don't clean skillet.
3. Mix potatoes, egg, shredded onion and the 3 crumbled strips bacon in a bowl until blended. Sprinkle flour on wax paper. Form potatoes into 6 patties. Turn in flour to coat lightly.
4. Heat butter in skillet over medium heat until butter stops foaming. Fry patties 4 minutes per side or until golden. Remove to platter. Top with onions and remaining bacon. Serve with sour cream.

bacon, frizzled onions, butter, onion, salt, cold mashed potatoes, egg, onion, flour, butter, sour cream

Taken from www.epicurious.com/recipes/member/views/mashed-potato-pancakes-with-frizzled-onions-51332011 (may not work)