Categories: Main Dish, Seafood

Ingredients

• 1/4 lb thick-cut bacon
• 1 lb diced cooked potato
• 2 cups coarsely chopped clams, drained well
• 2 cups firm white breadcrumbs
• 1 cup thinly sliced scallion
• 3 tablespoons heavy cream
• 3 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon fresh ground pepper
• 2 eggs
• 2 tablespoons vegetable oil
• seafood sauce

Directions

1. In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside.

2. Pour off all but 2 tablespoons bacon drippings from skillet.

3. In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron.

4. Divide mixture into 6 parts, forming each into a patty about 3 inches diameter.

5. In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil.

6. Cook the hash cakes 5-7 minutes until the bottom is browned and crisp.

7. Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp.

8. Serve hash cakes with seafood sauce.

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