You can’t go wrong with bacon and potatoes!
Bacon Potato Pancake with Toasted Corn Salsa
Published: July 31, 2013
- Yield: 12 Servings
- Prep: 60 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
Bacon Potato Pancakes with Toasted Corn Salsa is a tasty creation filled with potatoes, bacon, corn and avocado. Replacing the traditional crostini, you can serve this as an appetizer or a side dish!
- ————— Potato—————
- 1-1/2 pounds Dakota Russet Potatoes diced, peeling optional
- 5 slices bacon
- 1/4 cup green onion diced
- 1/2 cup Grugere cheese grated
- 1 egg
- 1/4 cup all-purpose flour (or white rice flour for gluten free)
- 1/4 teaspoon pepper
- 1 to 2 teaspoons salt
- ————— Avocado Cream —————
- 2 ride avocados
- 1/2 lime juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- ————— Toasted Corn Salsa —————
- 1 (14.5) can yellow corn drained well (substitute fresh grilled corn)
- 1/4 cup cilantro chopped
- 2 tablespoons orange bell pepper diced
- 1/4 cup red onion diced
- 1 teaspoon light olive oil
- 1 lime juiced
- 1/2 teaspoon salt
First, in a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two.
Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. (I always keep my bacon grease; I do have extra if I need more while frying up the pancakes.)
Then, in a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.
Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks.
Finally, using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels.
- Avocado Cream
Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.
- Toasted Corn Salsa
Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.
- Once all three are completed, top pancake with avocado cream and grilled corn salsa. Enjoy!