Breaded bacon and cakes

Have you ever breaded your bacon?


Oh man, it is good!



I prefer cooking my bacon in the oven because it holds its shape and is less messy than on the stove top, in my opinion. I usually lightly dredge it in flour just to make sure it holds in more grease. But seriously, it is really good and we don't eat bacon that often so I don't feel bad about it.


I thought it was done in this picture, but ended up putting it back in for a couple of minutes more, I really don't want to mess around with undercooked bacon.

If you like salmon cakes, and even if you think you don't, I have a recipe that has been a huge hit at our house. I made it with the breaded bacon last night, but really breading the bacon probably isn't necessary for this recipe. I planned to have extra bacon for breakfast so it was worth the trouble in this case.

I was inspired for this recipe by the winner of Next Food Network Star, Melissa D'Arabian, but have altered several things because I found hers were too soggy and wouldn't hold together, although they were very tasty.

Here is my version:

3 strips of bacon, cooked and chopped (reserve the grease)
1/2 onion, chopped and sauteed in remaining bacon grease
1 egg
1 Tbsp. Dijon mustard
1 (14 oz.) can salmon
1 c. frozen hashbrowns (allowed to thaw a bit)
1/4 c. grated Parmesan cheese

Combine above ingredients then form into medium-sized patties and coat in the following mixture:

1/2 c. seasoned bread crumbs and 1/4 c. Parmesan cheese

Heat reserved bacon grease on a griddle at 350 and cook until golden brown about 3 to 4 minutes per side. They are also good on a small warm roll, sandwich-style.


P.S. I forgot to take a picture until after dinner, I think I actually started off with about a dozen.