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Bacon Potato Pancake with Toasted Corn Salsa

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Potato Type: Yellow
Prep Method: BoiledPan Fried

Dish

AppetizerBreakfast/BrunchSide DishSnack

Prep Time

60 Mins

Cook Time

30 Mins

Serving

Serves 12

Ingredients

  • 1 ½ lbs. yellow potatoes, diced, peeling optional
  • 5 slices bacon
  • 1/4 cup diced green onions
  • 1/2 cup grated Gruyère 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 ripe avocados
  • 1/2 lime, juiced
  • 1/2 cup sour cream
  • ½ teaspoon salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
+

Toasted Corn Salsa

  • 1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)
  • 1/4 cup chopped cilantro
  • 2 Tablespoons small-dice orange bell pepper
  • 1/4 cup small-dice red onion
  • 1 teaspoon light olive oil
  • 1 lime, juiced
  • ½ teaspoon salt

Preparation

  1. 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.
  2. 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.)
  3. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.
  4. 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.
  5. Using bacon grease in a pan, fry the potato pancakes until they are golden brown.  Remove them to a wire rack over paper towels.
  6. Top with avocado cream and grilled corn salsa.

Avocado Cream

  1. 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

  1. 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.

You may also like our recipe for Potato Pancakes with Apple Butter.

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Nutrition Facts Per Serving

Calories

209

Fat

12g

Sodium

511mg

Cholesterol

30g

Vitamin C

38mg

Carbohydrates

22g

Fiber

3g

Protein

6g

Potassium

648mg

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