Potato Corn Rounds



Posted on June 22, 2011 at 5:58 PM

When you find yourself getting  a little stale on mashed potatoes, French fries, noodles, rice, and even grits, and you want a side dish that’s got a little more flair, try making these corn and potato concoctions.   And guess what?  They go beautifully with almost anything you serve as an entrée.

4 cups peeled and cubed Russet potatoes
2 teaspoons
kosher or sea salt
2 cups
fresh or frozen corn (do not use canned corn!!)
5 slices (6 ounces)
thick-cut bacon, diced and cooked crisp
3/4 cup
thinly sliced green onions
2 cups
Panko  bread crumbs, divided
1/3 cup
chopped fresh parsley
1/2 cup
diced red bell pepper
1 whole
egg, beaten well
1/2 teaspoon
kosher salt
1 teaspoon
fresh-ground black pepper
1 heaping teaspoon
Frank Davis Vegetable Seasoning
First, you want to preheat the oven to 400 degrees. 

Then coat a large baking sheet with Pam or line the pan with a sheet of parchment paper. 

Meanwhile, cook the potatoes in boiling salted water until they become fork tender, which should take anywhere from 12-15 minutes. 

When they’re done, drain them while they’re still hot and mash them coarsely with a potato masher. 

Now set them aside to cool for awhile after uniformly folding in the corn, bacon, green onions, one half cup of Panko, parsley, bell pepper, egg, salt, black pepper, and vegetable seasoning.

When you’re ready to cook, assemble 8, plump, 4-ounce potato corn rounds. 

Then dredge each one gently in the remaining Panko crumbs, pressing down on the round to get the crumbs to adhere solidly to both sides. 

Then liberally spray both sides of each round with Pam—this is what helps them to brown.  Hint:  Use two egg turners to flip the rounds over so that the crumbs don’t fall off!

All that’s left to do now is bake the patty rounds on the prepared baking sheet on the center rack of the oven for about 15 minutes.  But immediately before you serve them, give them a final light toasting under the broiler for 3 to 5 minutes. 

These are an outstanding accompaniment to Mike’ Ultimate Baby Back Ribs.  By the way, Vidalia Onion Vinaigrette makes a nice topping for the rounds, especially when it’s lightly sprinkled with Parmesan cheese.

Chef’s Note:

Potato corn rounds can also be sautéed in peanut or corn oil in a non-stick skillet over medium-high heat until golden brown and crispy.

If you’re going to use fresh corn from the cob, here’s how you can tell if it’s fresh:  First, the corn silk under the shuck must be pale and a little sticky. Dry, brown silk indicates old corn.   I also recommend that you press on the kernels.  Ripe, fresh corn will have juicy kernels that pop when you mash them. 

To boil corn properly, plunge the ears into unsalted boiling water for 3 minutes.  That’s it!  They’re ready to eat after 3 minutes in boiling water.
How to grill corn properly:  First, shuck the ears.  Then lightly oil the shucked corn and season it with your favorite vegetable seasoning.  At that point, grill the ears uncovered over medium high heat for about 5 minutes or so, turning frequently with tongs.