Loaded Potato Pancakes
The name says it all - these pancakes have all the classic fixins' of bacon, cheese, butter, and scallions (or chives) folded right inside. Topped with a dollop of sour cream, they're easy and fun - a tasty twist on a classic.
Large Mixing Bowl
For the Pancakes:
- 2 lbs Russet Potatoes, boiled until very soft
- 2 Tbsp Salted Butter, softened
- Salt and Pepper, to taste
- 1 Egg Yolk
- ¼ cup Scallions / Green Onions, thinly sliced
- 6 strips Cooked Crispy Bacon, roughly chopped
- 3 oz Sharp Cheddar Cheese, grated
- 2-3 Tbsp Vegetable Oil
- Sour Cream
- Green Onions
Mash the potatoes (skin on or off - your choice) with the butter, salt and pepper. Allow to cool before adding other ingredients. When cool, stir in egg yolk, green onions, bacon, and cheese. The mixture can be refrigerated for up to 3 days at this point.
Heat a skillet over medium heat. Add oil and heat until shimmering. Using about ¼ cup of the potato mixture for each pancake, shape into a patty and fry, turning once until golden brown on both sides. (Note: if the pancakes won't stay together while cooking, stir all purpose flour into the mixture 2 teaspoons at a time until it becomes firm.)
Serve immediately with sour cream, green onions, and bacon.