March Recipes

Bacon ’n’ Crème Haystacks

Gluten Free Badge
Bacon Creme Haystacks
Hands On:
25 minutes
Total Time:
40 minutes


  • 2 large Hy-Vee One Step russet potatoes , (about 1½ lb.), peeled
  • 1 (8-oz.) large sweet potato, peeled
  • ½ cup leeks, chopped, white and green parts only
  • 1 large shallot, chopped
  • 3 Hy-Vee large eggs, slightly beaten
  • ½ cup Soirée shredded Parmesan cheese
  • 2 tbsp Hy-Vee corn starch
  • 2 clove(s) garlic, minced
  • 1 tsp Hy-Vee salt
  • ¼ tsp Hy-Vee ground nutmeg
  • ¼ tsp Hy-Vee black pepper
  • ½ tsp Hy-Vee vegetable oil
  • 6 tbsp crème fraiche
  • 6 slice(s) Hy-Vee bacon, crisp cooked, chopped
  • Fresh chives
  • Smoked paprika
Add Ingredients to Cart


Shred russet and sweet potatoes using the large holes on a box grater. Spread potatoes on a large sheet of paper towels or a clean kitchen towel. Add leek and shallot. Squeeze to remove liquid; set potato mixture aside.
Whisk together eggs, Parmesan cheese, corn starch, garlic, salt, nutmeg, and black pepper in a large bowl. Add potato mixture; stir until well combined.
Heat oil in a large nonstick skillet to 325°. Form mixture into 6 (3-inches) patties, using about ⅔ cup for each patty. Carefully, place 3 patties into the hot oil. Fry patties 6 to 8 minutes or until golden and crisp, turning halfway through. Transfer patties to paper towels to drain. Fry remaining 3 patties.
To serve, top each haystack with 1 teaspoon whipped cream cheese, 1 slice smoked salmon, 1 tablespoon red onion, 1 teaspoon capers, and fresh dill.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 510mg 22%
Total Carbohydrate: 31g 11%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 5g 10%

Similar Recipes