Idaho® Russet Potato Johnnycakes

Ingredients:

Johnnycakes

• 5 cups mashed Idaho® russet potatoes
• 5 cups yellow cornmeal
• 5 cups pancake mix, prepared as instructed
• 1 cup bacon, minced, par-cooked
• 1 cup sausage, finely crumbled, par-cooked
• Unsalted butter, as needed, for cooking

Pickled blueberries

• ½ cup bourbon
• 2 teaspoons ground cinnamon
• 2 teaspoons whole clove
• 2 teaspoons ground allspice
• 2 cups red wine vinegar
• ½ cup brown sugar
• 4 quarts ripe blueberries
• 2 cups Monin® blueberry purée

Directions:

Johnnycakes

1. Preheat griddle to 350°F.
2. Combine all the ingredients in a large bowl and mix until just combined.
3. Using a ¼ cup scoop, pour mixture onto the hot griddle with melted butter. Cook until golden on both sides, about 4 to 5 minutes.
4. Serve immediately topped with pickled blueberries and a drizzle of the pickling liquid.

Pickled Blueberries

1. Add bourbon, cinnamon, clove, allspice, sugar, vinegar and blueberries to a large saucepot over medium-high heat.
2. Bring to a simmer and reduce heat to low. Simmer for 15 minutes, then chill under refrigeration.
3. Once chilled, combine with blueberry purée and reserve until ready to use.