RECIPE: Bacon Potato Pancakes With Corn Salsa | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Bacon Potato Pancakes With Corn Salsa | The Nibble Webzine Of Food Adventures
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RECIPE: Bacon Potato Pancakes With Corn Salsa

To some people, a baked potato with sour cream, grated cheese, green onions or chives and bacon is heaven. Here, heaven has a Southwestern twist.

The baked potato becomes a potato pancake; crumbled bacon, green onion and Gruyère cheese go into the pancake; and the sour cream becomes avocado cream. The pancakes are topped with toasted corn salsa.

This recipe, courtesy of Simply Gourmet and our favorite potato recipe website,, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat. It makes 12 potato pancakes for a first course or side.


  • 1½ pounds yellow potatoes, diced, peeling optional
  • 5 slices bacon
  • 1/4 cup diced green onions
  • 1/2 cup grated Gruyère cheese, grated
  • 1 egg

    A potato pancake with toasted corn salsa. Photo and recipe courtesy Simply Gourmet | Potato Goodness.

  • 1/4 cup all-purpose flour (use white rice flour for gluten free)
  • 1/4 teaspoon pepper
  • 1 to 2 teaspoons salt
  • Avocado Cream (recipe below)
  • Grilled Corn Salsa (recipe below)
  • Optional: chives or cilantro sprig for garnish


    1. ADD diced potatoes to a large pot and fill with water until just above potatoes. Bring to a boil. When potatoes are done, drain the water and let the potatoes dry out in the pot for a minute or two.

    2. FRY bacon and cut into small pieces. Save the grease and use to fry the potato pancakes.

    3. COMBINE the bacon, green onion, cheese, egg, flour, salt and pepper in a medium bowl.

    4. RICE the potatoes into the bowl with the other ingredients, using a potato ricer. Stir to combine. The consistency will be very thick.

    5. SCOOP with an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Fry the potato pancakes in bacon grease until they are golden brown (if you don’t have enough bacon fat, supplement with another fat or oil). Remove them to a wire rack over paper towels to drain.

    6. TO SERVE: Top with avocado cream and grilled corn salsa.


    Yellow potatoes with a potato ricer. Photo
    courtesy OXO.



  • 2 ripe avocados 1/2 lime, juiced
  • 1/2 cup sour cream
  • ½ teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

    1. COMBINE avocado, sour cream, lime juice, salt, garlic powder and onion powder into a small bowl.

    2. MASH with a fork; then whip until smooth with a wire whisk. Alternatively, you can use a food processor. Makes 2 cups.




  • 1 can (14.5 ounces) yellow corn, drained well, or 2 cups 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

    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.

    2. COMBINE corn and the remaining ingredients in a medium bowl. Serve hot or cold.


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