Hashbrown Potato Pancakes/Pic

[Roxy15]

Hashbrown Potato Pancakes:

2 Medium To Large Size Idaho Russet Potatoes, Peeled & Shredded

10 Pieces Cooked Bacon, Ham Or Thinly Sliced Pancetta

1 Cup Shredded Monterey Jack Cheese

2 Large Cloves Garlic, Minced

1/2 Red Bell Pepper, Diced

3 Green Onions, Chopped-(Green & White Parts)

3 Eggs, Beaten

1 Tsp. Kosher Salt

Lots Of Fresh Cracked Pepper

2 T. Canola Oil, Plus More, If Needed

Crème Fraiche Or Sour Cream, For Garnish

Fresh Chives, For Garnish

 

In large bowl, mix together potatoes, bacon or ham, cheese, garlic, bell pepper, onions, eggs, salt and pepper.

 

Heat skillet over medium-high heat and add oil.

 

Form patties and place in hot skillet.

 

Cook approximately 1-2 minutes per side or until browned.

 

***Do not overcrowd pan and work in batches until done.

 

Place on a paper towel-lined plate to absorb any excess oil or moisture.

 

Use paper towels in between layers as you stack them on the plate.

 

Serve with a dollop of crème fraiche or sour cream and chives, if desired.