BACON & CHEESE POTATO PANCAKES WITH FRIED OYSTERS

Sherri Williams

By
@logansw

Not your ordinary pancakes! These are potato pancakes with deep fried oysters and salad that can be served for brunch, lunch, or even a light dinner. Cooking with Love & Passion, sw:)


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Comments:

Serves:

8

Prep:

15 Min

Cook:

10 Min

Ingredients

16 oz
refrigerated sour cream & chive mashed potatoes
8 slice
ready made bacon, chopped
4 oz
italian blend cheese, shredded
2 Tbsp
italian parsely, chopped
2 Tbsp
all purpose flour
1/2 tsp
crushed red pepper
1/2 tsp
lemon pepper
3 Tbsp
vegetable oil, for griddle
24
freshed shucked oysters
1 Tbsp
sriracha
1 c
seafood breader

SALAD

3-4 oz
spring salad mix
24
grape tomatoes, quartered
1/4 c
gremolata olive oil
1 1/2 Tbsp
balsamic vinegar

Directions Step-By-Step

1
Combine ingredients 1-7 in a mixing bowl and mix well. With wet hands, make 8 (4 inch) pancakes.
2
Add vegetable oil to a large medium heat griddle.
3
Cook pancakes for 2-3 minutes until golden brown, flip and cook for an additional 2-3 minutes until done and golden brown. Remove from griddle and place on a warm plate.
4
Meanwhile, heat deep fryer to 320 degrees.
5
In a small mixing bowl, combine oysters and sriracha. Allow to marinate for 5-10 minutes.
6
Add breadeing to a large plate. Bread oysters and fry for 2 minutes or so until golden brown. Do not over-cook. Drain on paper towels.
7
Gently mix spring mix and tomatoes in a mixing bowl. Assemble on each plate-potato pancake, salad mix and oysters. Drizzle olive oil and balsamic vinegar on each plate.

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