Ingredients
Potato Pancakes
- 1/2 lb. Wisconsin potatoes peeled and cut
- 1/4 cup Additional butter
- 1 egg
- 2 Tbsp all-purpose flour
- 1 slice apple-smoked bacon cooked and crumbled
- 2 Tbsp chives snipped
- 1/2 tsp fresh Thyme leaves finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp unsalted butter
Salad
- 3 Tbsp extra virgin olive oil
- 1 Tbsp sherry vinegar
- 1/2 Dijon mustard
- 2 cups arugula
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup blue cheese crumbled
- 2 tsp chives snipped
Instructions
Pancakes
- In a 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.
Salad
- Whisk together olive oil, vinegar, shallot and mustard in a medium bowl. 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 plat; serve immediately.
Nutrition
Calories |920kcalCarbohydrates |16gProtein |19gFat |88gSaturated Fat |31gPolyunsaturated Fat |8gMonounsaturated Fat |45gTrans Fat |1gCholesterol |264mgSodium |1864mgPotassium |411mgFiber |2gSugar |1gVitamin A |2554IUVitamin C |12mgCalcium |295mgIron |3mg
