Bacon and Chive Potato Pancakes with Arugula Salad

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

Potato Pancakes:
1/2pound potatoes, peeled and cut
1/4cup buttermilk
1 egg
2tablespoons all-purpose flour
1slice apple-smoked bacon, cooked and crumbled
2tablespoons snipped chives
1/2teaspoon finely chopped fresh thyme leaves
1/4teaspoon salt
1/4teaspoon pepper
2tablespoons unsalted butter
Salad:
3tablespoons extra-virgin olive oil
1tablespoon sherry vinegar
1/2teaspoon Dijon-style mustard
2cups arugula
1/4teaspoon salt
1/4teaspoon pepper
1/4cup (1-ounce) crumbled blue cheese
2teaspoons snipped chives

Instructions

  1. 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.
  2. 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.)
  3. 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 courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 302
  • Fat 25g
  • Cholesterol 81mg
  • Sodium 565mg
  • Carbohydrate 15g
  • Fiber 1g
  • Protein 7g
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