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“Ready, Set, Cook! Special Edition Contest Entry: I started making my own salad dressings back in 2009 after a trip to Canada. Suffice it to say that I have been big into salads ever since. So, when I saw the Simply Potatoes contest it was a natural fit to compliment the challenge with my 1st love! I like this recipe because it could be done with an array of dressings: ranch, blue cheese, sky's limit. Even changing the spinach, for say a endive, would create a whole other dish with endless possibilities that will readily fit varying families with varying tastes.”
READY IN:
35mins
SERVES:
4
YIELD:
12 salad rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Place bacon in cast iron skillet and cook for 5 mins per side (note: cook in batches of four and bacon should be pliable). Place cooked bacon on paper towel. Repeat until all 12 slices are done. Pour off the rendered fat into baking dish.
  2. Toss pine nuts in the rendered fat and bake in a 400-degree oven for 4 minutes Set aside.
  3. Return the pan to stove on medium heat and cook Simply Potatoes Hashbrowns according to stovetop directions.
  4. While potatoes cook rinse and pat dry the spinach leaves and green onions. Chop the green onions and place into bowl for vinaigrette. Separate the spinach leaves from the stem. Chop stems and place in vinaigrette bowl.
  5. With hashbrowns done and still in the pan mash the butter and heavy cream into the cooked potatoes. Salt and pepper to taste.
  6. Put the white wine vinegar, honey and apricot preserves into the vinaigrette bowl and stir to mix. Slowly whisk garlic flavored olive oil into the mixture. Salt and pepper to taste.
  7. Place potatoes mixture along the strip of bacon, layer atop of that spinach leaves and sprinkle with lemon zest. Roll and secure the roulade with tooth pick and place on to serving dish. Repeat to make 12 rolls.
  8. Spoon vinaigrette over the entire plate.
  9. Sprinkle toasted pine nuts and dehydrated corn over the dish and serve. Enjoy!

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