Let's get ready for the Superbowl!

Today I enjoyed a taste test of new coolers that will be out this summer. I was working on summer appetizers for Food & Drink to pair with these sweet elixirs and sure enough I think they will be a big hit. With the great palate of James Chatto to guide me along the tasting, it went smoothly and was fun.
Which made me think about this weekend-Superbowl weekend! What to make and eat, is really the importance not the game right? Well at least not when the team you wanted to be in the Superbowl hasn't made it :( Maybe next year Giants.

Finger food is a great thing to serve when guests come over for a get together especially when a sporting event is on. You want to have one arm available for drinks and food and the other for cheering on your team. So I think I will be making Fully Loaded Potato Skin Cakes. Easy to eat and make. Try them out if you can. And if you need to make something else, nothing beats a mean, spicy chili with nacho chips and cheese-a surefire winner!

Fully Loaded Potato Skin Cakes
All the flavour of potato skins and these cakes can be made ahead, perfect for a crowd. Form and panfry the cakes ahead then warm them in the oven before serving. Reheat in 375 F (190 C) oven for about 10 minutes. With or without a fork these are hard to stay away from once you start!
Makes 8 to 12 servings.

12 slices bacon
2 lbs (1 kg) Yukon Gold potatoes, peeled and cubed
4 cloves garlic
1 1/2 cups (375 mL) shredded Old Cheddar cheese
3 green onions, thinly sliced
Pepper to taste
1 egg, lightly beaten
1/3 cup (75 mL) all purpose flour
1/3 cup (75 mL) vegetable oil (approx)
Sour cream and salsa (optional)

Cook bacon in skillet over medium high heat turning occasionally for about 8 minutes or until crispy. Drain on paper towel lined plate; set aside.

Place potatoes and garlic in large pot of cold water and bring to boil. Boil for about 20 minutes or until tender. Drain well and return to pot. Using potato masher, mash potatoes and let cool slightly. Add cheese to pot and mash to combine. Crumble bacon and stir into potatoes.
Add green onions and pepper to taste. Add egg and flour and stir until smooth and thick.

Dust hands lightly with flour and using 1/2 cup (125 mL) of mixture, form 1/2 inch (1 cm) thick patties about 2 inches (5 cm) wide and place on parchment paper lined baking sheet.

Heat some of the oil in large nonstick skillet over medium high heat and fry patties in batches for about 3 minutes per side, turning once gently with spatula or until golden and crispy. Place on paper lined plate. Arrange cakes on platter and serve with sour cream and salsa, if desired.


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