Best Grilled Potato Steakswith Bacon Sour Cream And Chives Recipes

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES

Sour Cream Mashed Potatoes with Bacon and Chives image

Mash these spuds with sour cream for extra richness, then stir in bacon and fresh chives for extra flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 1/2 cups sour cream
1 stick (8 tablespoons) unsalted butter
1/2 cup finely chopped cooked bacon
1/4 cup thinly sliced fresh chives

Steps:

Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
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GRILLED POTATO STEAKS(WITH BACON, SOUR CREAM AND CHIVES)

Grilled Potato Steaks(With Bacon, Sour Cream and Chives) image

One of my favorites chefs on radio Melinda Lee says: this dish is a meal in itself. Great with only a simple salad alongside -- and it's also makes just a wonderful appetizer (especially if there will be a wait before dinner: these are filling). On the other hand, the potatoes are described in the new book by Chris Schlesinger and John Willoughby as being a perfect accompaniment to a big, juicy steak. Take your pick -- try them every which way -- and enjoy!

Provided by TishT

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large baking potatoes, scrubbed but not peeled
8 slices bacon, diced small
1/4 cup olive oil
kosher salt
freshly cracked black pepper
1 cup sour cream
1 bunch chives, minced (I just snip them with scissors)
1/2 cup butter (optional)

Steps:

Build a medium hot fire.
When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
Cut a thin slice off each long side of each potato, so you can lay it flat.
Now cut each potato in half, lengthwise, to make two "planks" each about 1 1/2" thick.
[No need to peel the potatoes, unless you want to; they'll cook fine unpeeled.]
In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
Gently transfer the potatoes to a colander to drain.
While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
Rub the cut potato "planks" (pieces) generously with the olive oil.
Sprinkle them generously on all sides with the salt and pepper.
Place the pieces on the hot grill and cook until they have become really crispy and brown - about 4 to 5 minutes per side.
Serve topped with sour cream, and sprinkled with the bacon and cut chives.
(Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes - or anything else that seems interesting to you.
You might offer a choice of toppings and let guests build their own!