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Bacon and Chive Potato Pancakes and Arugula Salad
4 servings
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Potato Pancakes:
1/2 pound potatoes, peeled and cut
1/4 cup buttermilk
1 egg
2 tablespoons all-purpose flour
1 slice apple-smoked bacon, cooked and crumbled
2 tablespoons snipped chives
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
Salad:
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon Dijon-style mustard
2 cups arugula
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) crumbled blue cheese
2 teaspoons snipped chives
For pancakes, in medium saucepan, add potatoes to 2 inches
boiling water. Return to a boil; reduce heat to medium. Cook,
covered, about 12 minutes or until tender; drain. Using
electric hand mixer or potato masher, mash potatoes until
smooth. Beat in buttermilk and egg until blended. Stir in
flour, bacon, chives, thyme, salt and pepper.
In large nonstick skillet, heat butter over medium heat. For
each pancake, drop 2 tablespoons potato mixture into pan. Cook
8 to 10 minutes or until golden brown, turning once. Drain on
paper towels. (Makes 8 pancakes)
For salad, in medium bowl, whisk together olive oil, vinegar,
shallot and mustard. Add arugula; toss to coat. Season with
salt and pepper. Arrange evenly on 4 serving plates; top with
cheese and chives. place 2 potato pancakes on each plate;
serve immediately
* Recipe adapted from Chef Jody Adams of Rialto in Cambridge,
MA and Red Clay in Chestnut Hill, MA.
Recipe
from Potato Help
**Write a review of this recipe!***
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