Bacon & Cheese Potato Pancakes with Fried Oysters

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16 oz refrigerated sour cream & chive mashed potatoes 8 slc ready made bacon, chopped 4 oz italian blend cheese, shredded 2 Tbsp italian parsely, chopped 2 Tbsp all purpose flour ½ teaspooncrushed red pepper ½ teaspoon lemon pepper 3 Tbsp vegetable oil, for griddle 24 fresh shucked oysters 1 Tbsp sriracha 1 cup seafood breading
Salad: 3-4 oz spring salad mix 12-15 grape tomatoes, quartered ¼ c gremolata olive oil 1½ Tbsp balsamic vinegar

1. Combine ingredients 1-7 in a mixing bowl and mix well. With wet hands, make 8 (4 inch) pancakes. 2. Add vegetable oil to a large medium heat griddle. 3. Cook pancakes for 2-3 minutes until golden brown, flip and cook for an additional 2-3 minutes until done and golden brown. Remove from griddle and place on a warm plate. 4. Meanwhile, heat deep fryer to 320 degrees. 5. In a small mixing bowl, combine oysters and sriracha. Allow to marinate for 5-10 minutes. 6. Add breading to a large plate. Bread oysters and fry for 2 minutes or so until golden brown. Do not over-cook. Drain on paper towels. 7. Gently mix spring mix and tomatoes in a mixing bowl. Assemble each plate with potato pancake, salad mix and oysters. Drizzle olive oil and balsamic vinegar on each plate. Prep Time: 15 minutes Cook Time: 10 minutes