BACON AND CHIVE POTATO PANCAKES AND ARUGULA SALAD

POTATO PANCAKES:
1/2 pound potatoes, peeled and cut
1/4 cup buttermilk
1 egg
2 tablespoons all-purpose flour
1 slice apple-smoked bacon, cooked and crumbled
2 tablespoons snipped chives
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
SALAD:
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon Dijon-style mustard
2 cups arugula
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) crumbled blue cheese
2 teaspoons snipped chives

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 8 pancakes.

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 4 serving plates; top with cheese and chives. Place 2 potato pancakes on each plate; serve immediately

Servings: 4
Source: Recipe adapted from Chef Jody Adams of Rialto in Cambridge, MA