These (Gluten Free) Nutty Bacon Hash Patties are a great way to use up leftover roasted potatoes. They are gluten free and they can easily be vegetarian if you replace the bacon with mushroom, sun dried tomatoes, peppers or any other veggie you choose. As a child, my grandma use to make breaded chicken cutlets for one of her famous Sunday Dinner courses. She always made a large batch of the egg and bread crumb mixture and set some aside. Then she would add some onion and parmesan to make what we called “Bread Patties” and though they were so simple, we all thought they were the greatest thing ever! For those, you would just drop spoonfuls of the batter in your skillet, as you would for pancakes, but these come out more dense, like bread. Ahhh, memories…
Anyway, I had a plate of leftover roasted potatoes the other day that no one was interested in eating, so I decided to recreate them into something new and delicious! I began by dicing them to very small pieces, then fried up some real bacon crumbles. I am trying to drastically reduce my gluten intake, so I started looking for an alternative in my pantry. I was out of almond meal, which I normally use in place of breadcrumbs, so I decided to make my own nut “flour”. All I had on hand was raw, unsalted cashes, and I ground up about 2/3 cup in my #Vitamix, until it was similar to an almond meal consistency. Be careful not to grind for too long or it will start turning into a nut butter! I recently read somewhere that Tapioca flour is good for batter and makes a nice crispy crust, so I added 1/4 cup to my mixture, then all the other ingredients.
Nutty Bacon Hash Patties - Gluten Free
- 3 Medium Red Potatoes Roasted and Diced
- 3 TBSP Crispy Bacon Crumbles
- 3/4 Cup Nut Meal Almond or Cashew
- 1/4 Cup Tapioca Flour
- 2 Eggs Slightly Beaten
- 1-2 TBSP Onion Finely Minced
- Salt and Pepper To Taste
- Red Pepper Flakes To Taste (Optional)
- Shaved Parmesan for Garnish
- Dice pre-cooked potatoes and set aside. Left over mashed potatoes can also work for this recipe.
- Fry up bacon, drain and cool.
- If you do not have Almond Meal, grind up almonds or cashews in Vitamix into a course flour-like consistency.
- Combine all ingredients in a medium bowl, and make sure it is well blended.
- Oil and heat your skillet (medium-low).
- Once your skillet is hot, drop spoonfuls of hash batter and cook until golden, then flip.
- When both sides are brown and batter is cooked through, remove from skillet and complete the batch.
- Slightly cool and garnish with fresh herbs, sun dried tomatoes and cheese.
* I heated my pan too much when I made this. They browned very quickly but the centers were not cooked through, so I had to finish cooking them in a 300deg oven, for about 10 minutes.