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Educated Potato Pancakes with Salad

List of Ingredients






Bacon and Chive Potato Pancakes With Arugula Salad

Yield: 24 servings
Portion size: 3 pancakes & 1 cup salad
Recipe created by:
Chef Jody Adams
Red Clay Restaurant, Chestnut Hill, MA

Dressing:
1/3 cup sherry wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon-style mustard
1 cup olive oil

Potato Pancakes:
3 pounds peeled fresh potatoes, cut into 1-inch pieces
6 eggs, lightly beaten
1 cup buttermilk
3 ounces cooked and crumbled apple-smoked bacon (about 8 ounces raw)
3 ounces all-purpose flour
1 ounce snipped fresh chives
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons salt
2 teaspoons pepper

To Finish:
6 ounces butter
2 pounds, 4 ounces arugula
Salt, as needed
Pepper, as needed
6 ounces crumbled blue cheese
1/4 cup snipped fresh chives

To make dressing, whisk together vinegar, shallot and mustard. Slowly whisk in oil. Yield: 1 1/2 cups

To make potato pancakes, boil potatoes, covered, in salted water 10 to 15 minutes or until tender. Drain. Mash potatoes with electric mixer, ricer or food mill. Stir in eggs and buttermilk until blended. Stir in bacon, flour, chives, thyme, salt and pepper. Yield: 9 cups

To finish, for each serving, to order: Heat 1/2 tablespoon butter on hot griddle or in nonstick skillet until melted. Make 3 pancakes, using 2 tablespoons (#30 scoop) batter for each. Cook 6 to 8 minutes or until both sides are crisp and golden brown, turning once. Drain. Toss 1 cup arugula with 1 tablespoon vinaigrette; season to taste with salt and pepper. Plate potato pancakes and salad. Sprinkle with 1 tablespoon cheese and 1/2 teaspoon chives.

Convenience Tip: Prepared mashed potatoes (thawed frozen or refrigerated) can be used in place of fresh potatoes. Combine 4 1/2 pounds prepared mashed potatoes, 6 lightly beaten eggs, 3/4 cup all-purpose flour, 3 1/2 ounces crumbled cooked apple-smoked bacon (about 12 ounces raw), 1 1/2 ounces snipped fresh chives and 1 1/2 tablespoons chopped fresh thyme leaves; mix until blended. Season with salt and pepper and thin with buttermilk, if desired. Proceed as directed.




Recipe