At the end of this month I will be attending my first conference in Philadelphia, Eat Write Retreat. As part of the participants we have a variety of opportunities before the conference to get involved. This was one such event: a mystery ingredient used to create an amazing appetizer recipe.
It took me about two weeks to finalize what I would be making. I had a few ideas but kept coming back to a potato pancake. I wanted to make something that I would want for an appetizer and this is something that I love. I have topped my bacon potato pancake with a creamy avocado sauce and toasted corn salsa.
All I can say is that my family thought it was pretty amazing!
The bacon and potato paired together is always a home run in my book. I love avocados and thought the green highlighted the corn relish and was an excellent sauce for the pancake. The corn salsa offers a bit of crunch and texture to the appetizer.
When I make mashed potatoes at home, my kids always want corn to go along with them. They enjoy the combination of corn and potatoes together and in some way, this was how the dish came together.
My kids are a huge influence in how I cook. They have strong opinions about flavors and textures. They have never been afraid to share their thoughts on any dish I have created.
My favorite part about the box I received in the mail was a nifty sheet of facts about the varieties of potatoes on the market. I always knew that certain potatoes tasted better with certain dishes but I never went in search of this information. I was pleasantly surprised to see a laminated sheet that gave me hints and ideas, along with a recipe, that would better assist me in finding the perfect potato to use in any recipe.
For this recipe, based on what I read, I used the YELLOWS. They are buttery and creamy. Two words that I definitely wanted to use in describing my Bacon Potato Pancake.
I hope that you will enjoy this appetizer as much as we did--the kids are already asking me for it again!
**Disclosure: I was provided with an assortment of potatoes to try along with a variety of OXO products. My opinions are my own and I have willing given honest feed back to both products.
Bacon Potato Pancake with Toasted Corn Salsa
Makes 12-2inch pancakes
5 slices of bacon, cooked
1.5 lbs. of yellow potatoes, diced
1/4 cup green onions, diced
1/2 cup Gruyere cheese, grated
1/4 cup all purpose flour (white rice flour for gluten free)
1/4 teaspoon pepper
salt to taste (1-2 teaspoons)
Avocado Cream--recipe below
Grilled Corn Salsa--recipe below
In a large pot add diced potatoes and fill with water until just above potatoes. You do not need to peel them unless you don't want the peel on your potatoes. When potatoes are done (they can be split with a fork) DRAIN the water. Let potatoes dry out 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 so I do have extra if I need more while frying up the pancakes.
In a medium size bowl, combine bacon pieces, 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. I used an ice cream scoop to portion my pancakes.
Using the bacon grease, add this to a new frying pan and fry your potato pancakes until they are golden brown. Remove to a wire rack.
Top with avocado cream and grilled corn salsa.
Makes 2 cups
2 ripe avocados
1/2 cup sour cream
salt to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine avocado, sour cream, juice of half a lime, salt, garlic powder and onion powder into a small bowl. Mash with fork, and then whip until smooth with wire whisk. You can use a food processor if your kitchen has one, mine does not.
Toasted Corn Salsa
**Fresh grilled corn can be used if you prefer
1(14.5) can yellow corn, drained well
1/4 cup chopped cilantro
2 tablespoons orange bell pepper, diced small
1/4 cup red onion, diced small
1 teaspoon light olive oil
salt to taste
To grill canned corn I used my small cast iron pan. Heat pan until very hot. Add 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.