Preheat oven to 375. Scrub potatoes; pat dry. Bake for 30-40 minutes, or until soft. When cool, remove from oven and peel. Put potatoes in bowl and break into large chunks with fork. WHILE potatoes are cooking, heat 2 TBSP of olive oil in skillet over medium heat, saute onion for about 5 minutes, until softened. Add garlic and watercress and cook, stirring, JUST UNTIL watercress has wilted. Put into the bowl with the potatoes and add the dijon mustard. Stir to combine and season to taste with salt and pepper.
Divide the potato mixture into 4 equal portions and shape into patties about 3 inches in diameter and 1 1/2 inches thick. Cut the bacon strips crosswise in half. On a work surface, crisscross 2 bacon strips, put a potato cake on top, and bring the ends of the bacon up and over to wrap around the potato cake. Heat the remaining 3 TBSP oil in a large ovenproof skillet or saute pan over medium heat and cook the potato cake for about 5 minutes, or until the bacon is crisp and the potatos are golden. Turn the cakes over and PUT THE PAN INTO THE OVEN. Cook for about 8 to 10 minutes, or until the bacon is crisp on the bottom and the cakes are heated through.
You can form the potato cakes earlier in the day, then saute them and finish the cooking in the oven just before serving.
Originally Submitted
4/4/2010
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