Loaded Potato Pancakes

Name: Loaded Potato Pancakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 pancakes
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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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 pancakes

Ree uses a bag of shredded hash browns to make these over-the-top potato pancakes. You can use frozen or refrigerated hash browns, although Ree prefers the ones that are refrigerated.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 pancakes

Ingredients

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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

Directions

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.
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.
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.