Bacon and Chive Potato Pancakes with Arugula Salad
- Yield 4 servings
- Prep 15 mins
- Cook 30 mins
Potato pancakes are perfect for dinner when served with a peppery arugula salad.
Ingredients
- 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
Instructions
- 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.
