Bacon/Chive Potato Pancakes with Arugula Salad
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Credit: Jody Adams, Chef/Owner, Rialto, Cambridge, Mass., TRADE, Boston
The National Culinary Review, October 2011
1/3 cup sherry wine vinegar
2 T. finely chopped shallot
1 T. Dijon-style mustard
1 cup olive oil
3 lbs. potatoes, peeled, cut in 1-inch pieces
6 eggs, lightly beaten
1 cup buttermilk
8 oz. apple-smoked bacon, cooked, crumbled
3 oz. all-purpose flour
1 oz. + ¼ cup snipped fresh chives, divided
1 T. finely chopped thyme leaves
2 t. salt + more, as needed
2 t. pepper + more, as needed
6 oz. butter
2 lbs. 4 oz. arugula
6 oz. crumbled blue cheese
1. Whisk together vinegar, shallot and mustard. Slowly whisk in oil.
2. Boil potatoes, covered, in salted water 10-15 minutes, or until tender. Drain. Mash potatoes with electric mixer/ricer/food mill. Stir in eggs and buttermilk until blended. Stir in bacon, flour, 1 oz. chives, thyme, salt and pepper.
3. For each serving, to order: Heat ½ T. butter on hot griddle or in nonstick skillet until melted. Make 3 pancakes using 2 T. batter for each. Cook 6-8 minutes, or until both sides are crisp and golden brown, turning once. Drain. Toss 1 cup arugula with 1 T. vinaigrette; season to taste with salt and pepper. Plate pancakes and salad. Sprinkle with 1 T. blue cheese and ½ t. chives
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