INGREDIENTS:1/3 cup sherry wine vinegar
2 Tbsp. finely chopped shallot
1 Tbsp. Dijon-style mustard
1 cup olive oil
3 lbs. peeled fresh potatoes, cut into 1-inch pieces
6 eggs, lightly beaten
1 cup buttermlik
3 oz. cooked apple-smoked bacon, (about 8 oz. raw)
3 oz. all-purpose flour
1 oz. snipped fresh chives
1 Tbsp. finely chopped fresh thyme leaves
2 tsp. salt
2 tsp. pepper
6 oz. butter
2 lbs., 4 oz. arugula
as needed, salt
as needed, pepper
6 oz. crumbled blue cheese
¼ cup snipped fresh chives DIRECTIONS:Whisk together vinegar, shallot and mustard, Slowly whisk in oil. Yields 1 ½ cups.
Boil potoatoes, uncovered, in salted water for 10-15 minutes, 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.
For each serving, to order: Heat ½ Tbsp. butter on hot griddle or in nonstick skillet until melted. Make 3 pancakes, using 2 Tbsp. (#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 Tbsp. vinaigrette; season to taste with salt and pepper. Plate potato pancakes and salad. Sprinkle with 1 Tbsp. cheese and ½ tsp. chives. NUTRITIONAL INFORMATION: SERVINGS:24 servings (3 pancakes, 1 cup salad) From:Chef Jody Adams, Red Clay Restaurant, Chestnut Hill, MA PHOTO CREDIT:Photo Credit: NATIONAL POTATO PROMOTION BOARD