Loaded Potato Pancakes

Name: Loaded Potato Pancakes
Cook time: 20 min
Total time: 20 min
Ingredients: 6 slices thick-cut bacon, cut into 1/2-inch pieces; 2 cups shredded refrigerated or frozen and thawed hash browns; 2 teaspoons seasoning salt; 1 teaspoon freshly ground black pepper; Sea salt, for sprinkling; 1/2 cup shredded Cheddar; 1/3 cup sour cream; 4 scallions, thinly sliced

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Ree Drummond : Food Network

budget friendly potato main dish

Ingredients

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6 slices thick-cut bacon, cut into 1/2-inch pieces2 cups shredded refrigerated or frozen and thawed hash browns2 teaspoons seasoning salt1 teaspoon freshly ground black pepperSea salt, for sprinkling1/2 cup shredded Cheddar1/3 cup sour cream4 scallions, thinly sliced

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Instructions

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Step 1

Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve the pan; don’t clean it out.

Step 2

In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2-cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.

Step 3

Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.