Yield: 4 servings
|1½||Tomatoes, peeled, seeded|
|2½ tablespoon||Minced fresh chives|
|1 cup||Sour cream|
|10 larges||Garlic cloves (unpeeled)|
|2 tablespoons||Olive oil|
|¼ pounds||Bacon, diced|
|½ cup||All purpose flour|
|½ teaspoon||Ground pepper|
|1½ pounds||Russet potatoes, peeled, grated|
|¼ cup||Shredded white cheddar cheese|
|½||Head iceberg lettuce, shredded|
|Additional chopped fresh chives|
Puree 1½ 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 ¼ cupfuls of mixture onto staet, spacing evenly. Flatten to 3 ½-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.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>