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Perfect Potato Pancakes

Crispy on the outside and soft on the inside, these Perfect Potato Pancakes made with frozen hash browns and crispy bacon are a comforting dish for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups frozen potatoes (hash browns) Use frozen hash browns for minimal prep time.
  • 5 slices bacon For a vegetarian option, substitute with turkey bacon or omit.
  • 2 count eggs, beaten Beaten for mixing.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated cheddar cheese Can substitute with different cheese for flavor variations.

Method
 

Cooking the Bacon
  1. Place bacon slices in a large skillet over medium heat. Cook until tender and crispy, about 10 minutes, flipping occasionally for even cooking.
Preparing the Mixture
  1. Remove the cooked bacon from the skillet and crumble it into small pieces, reserving the drippings in the skillet for flavor.
  2. In a large bowl, mix together frozen potatoes, beaten eggs, onion powder, salt, and black pepper. Stir in the crumbled bacon and grated cheese until well combined.
Forming and Frying Patties
  1. Divide the mixture into 8 equal portions and shape each into small patties.
  2. Heat the reserved bacon drippings over medium heat. Fry the potato pancakes in batches for about 4 minutes on each side, or until they are golden brown and crispy.
Serving
  1. Enjoy your potato pancakes immediately while warm. Serve with applesauce or sour cream if desired.

Notes

For best results, don’t skip on bacon drippings to maximize flavor. You can refrigerate the mixture for a day before frying.