Loaded Potato Pancakes
- Level: Easy
- Yield: 4 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 489
- Total Fat
- 36
- Saturated Fat
- 12
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 53
- Sodium
- 657
- Total: 20 min
- Active: 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
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.