Potato Cakes with Bacon and Smoked Salmon
Prep time
Cook time
Total time
Potato cakes with bacon and smoked salmon are savory, comforting and full of flavor. Gluten free, dairy free and paleo, these potato cakes are creamy and dense, but still healthy.
Recipe type: Entree
Serves: 6 servings
  • 1 pound yellow potatoes, peeled and quartered
  • 1 pound hakurei turnips (or kohlrabi), peeled and cut the same size as the potatoes
  • ½ pound bacon ends, bacon pieces or pancetta, diced small
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • ½ cuo canned, full fat coconut milk
  • ½ teaspoon ground white pepper
  • 1¼ cups potato starch
  • 3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
  • 10 oz smoked salmon (or other fish)
  • ¼ cup crème fraîche or unsweetened plain coconut yogurt, optional
  1. Boil the potatoes and turnips in a pot of water for about 20-30 minutes until tender. Drain and transfer to a large bowl. Set aside.
  2. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent.
  3. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with bacon fat aside (you will use it again).
  4. In a large bowl, mash the drained potatoes and turnips with the coconut milk, pepper and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine.
  5. Heat the skillet with the reserved bacon fat over medium heat.
  6. Working in batches, place three or four burger-sized clumps of the potato mixture in the pan. (Don't overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan). Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate and repeat with the rest of the potato mixture.
  7. Serve two cakes per person with a piece of smoked fish. Garnish with the coconut yogurt and sprig of fresh dill, if desired.
Reprinted from the Homegrown Paleo Cookbook with permission from Victory Belt Publishing.
Recipe by Our Four Forks at http://ourfourforks.com/potato-cakes/