In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water.  Let the potatoes dry out in the pot for a minute or two.

Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes.  (I always keep my bacon grease; I do have extra if I need more while frying up the pancakes.)

In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.

Using a potato ricer, rice the potatoes into the bowl with the other ingredients.  Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks.

Using bacon grease in a pan, fry the potato pancakes until they are golden brown.  Remove them to a wire rack over paper towels.

Top with avocado cream and grilled corn salsa.

Avocado Cream (Makes 2 cups)

• 2 ripe avocados 1/2 lime, juiced

• 1/2 cup sour cream ½ teaspoon salt to

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted Corn Salsa

• 1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)

• 1/4 cup chopped cilantro

• 2 tablespoons small-dice orange bell pepper

• 1/4 cup small-dice red onion

• 1 teaspoon light olive oil

• 1 lime, juiced

• ½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.