1 tablespoon unsalted butter
SALAD:
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1/2 teaspoon finely chopped shallot
1/4 teaspoon Dijon-style mustard
1 cup arugula
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons crumbled blue cheese (1/2 ounce)
1 teaspoon snipped chives
POTATO PANCAKES:
1/4 pound potatoes, peeled and cut into 1-inch pieces
2 tablespoons buttermilk
2 tablespoons beaten egg or 1 egg white
1 tablespoon all-purpose flour
2 teaspoons apple-smoked bacon, cooked and crumbled
1 tablespoon snipped chives
1/4 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
Servings: 2
1. For pancakes, in medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain. Using electric hand mixer or potato masher, mash potatoes until smooth. Beat in buttermilk and egg until blended. Stir in flour, bacon, chives, thyme, salt and pepper. In large nonstick skillet, heat butter over medium heat. For each pancake, drop 2 tablespoons potato mixture into pan. Cook 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. (Makes 4 pancakes)
2. For salad, in medium bowl, whisk together olive oil, vinegar, shallot and mustard. Add arugula; toss to coat. Season with salt and pepper. Arrange evenly on 2 serving plates; top with cheese and chives. Place 2 potato pancakes on each plate; serve immediately.
Preparation Time: 15 minutes
Start to finish: 45 minutes
SALAD:
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1/2 teaspoon finely chopped shallot
1/4 teaspoon Dijon-style mustard
1 cup arugula
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons crumbled blue cheese (1/2 ounce)
1 teaspoon snipped chives
POTATO PANCAKES:
1/4 pound potatoes, peeled and cut into 1-inch pieces
2 tablespoons buttermilk
2 tablespoons beaten egg or 1 egg white
1 tablespoon all-purpose flour
2 teaspoons apple-smoked bacon, cooked and crumbled
1 tablespoon snipped chives
1/4 teaspoon finely chopped fresh thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
Servings: 2
1. For pancakes, in medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain. Using electric hand mixer or potato masher, mash potatoes until smooth. Beat in buttermilk and egg until blended. Stir in flour, bacon, chives, thyme, salt and pepper. In large nonstick skillet, heat butter over medium heat. For each pancake, drop 2 tablespoons potato mixture into pan. Cook 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. (Makes 4 pancakes)
2. For salad, in medium bowl, whisk together olive oil, vinegar, shallot and mustard. Add arugula; toss to coat. Season with salt and pepper. Arrange evenly on 2 serving plates; top with cheese and chives. Place 2 potato pancakes on each plate; serve immediately.
Preparation Time: 15 minutes
Start to finish: 45 minutes