1 1/2 Tomatoes, peeled, seeded
2 1/2 tb Minced fresh chives
1 c Sour cream
10 lg Garlic cloves (unpeeled)
2 tb Olive oil
1/4 lb Bacon, diced
1 lg Egg
1/2 c All purpose flour
1 ts Salt
1/2 ts Ground pepper
1 1/2 lb Russet potatoes, peeled,
-grated
1/4 c Shredded white cheddar
-cheese
1/2 Head iceberg lettuce,
-shredded
Additional chopped fresh
-chives
Diced tomato
Puree 1 1/2 tomatoes and chives in processor. Transfer to bowl; fold
in sour cream. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 350F. Place garlic in pan. Toss with oil. Bake until
garlic is tender when pierced with knife, about 30 minutes. Cool.
Peel garlic; mince.
Cook bacon in heavy small skillet over medium-high heat until crisp.
Using slotted spoon, transfer bacon to paper towels and drain.
Reserve bacon fat.
Beat egg to blend in bowl. Whisk in flour, salt and pepper. Fold in
potatoes, cheese, garlic and bacon. Brush large nonstick skillet or
griddle with bacon fat. Heat over medium heat. Drop 1/4 cupfuls of
mixture onto staet, spacing evenly. Flatten to 3 1/2-inch-diameter
rounds. Cook until golden on bottom, about 6 minutes. Turn; cook
until golden on second side, about 5 minutes longer.
Divide lettuce among 4 plates. Top with potato cakes. Drizzle sauce
over. Garnish with chives and diced tomato.
Yields
4 servings