Bacon Potato Pancake with Toasted Corn Salsa

You can’t go wrong with bacon and potatoes!

Bacon Potato Pancake with Toasted Corn Salsa

Bacon Potato Pancake with Toasted Corn Salsa

By Laura Engel
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!



  1. Pancake

    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.

  2. 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.

  3. 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.

  4. Once all three are completed, top pancake with avocado cream and grilled corn salsa. Enjoy!