Loaded Potato Pancake Recipe
We have here a recipe that ends up into these loaded potato pancakes which you can serve as lovely dessert or snacks. The cheddar cheese, butter and sour cream provide a salty and creamy inside texture while the crumbled bacons are the meaty stuff of these potato pancakes. The green onions are a lovely addition to its charming flavor and aroma. The best thing is this recipe is quite simple, and you can actually prepare the pancake mixture a day before or hours before so that the mixture would chill better. You will adore this new variety of potato pancakes. Now, here’s how to make these.
Ingredients
- 2¼ lbs russet potatoes, peeled and cut into cubes (1, 025 g)
- 1 cup grated cheddar cheese (100 g)
- 2 tablespoons butter (30 ml)
- ¼ cup sour cream (60 ml)
- 1 egg
- 4 ounces bacon slices, crumbled and crisp (112 g)
- 2 chopped green onions
- Salt
- Pepper
Instructions
- In a large covered pot with enough water, boil potatoes until tender for about 20 minutes.
- Drain potatoes well and transfer into a large bowl. Cool for a few minutes.
- Mash potatoes thoroughly with a fork or potato masher.
- Stir in all remaining ingredients (crumbled bacons, cheese, butter, sour cream, egg and green onions). Sprinkle with salt and pepper to taste, and then beat mixture thoroughly to completely combine.
- Refrigerate until well chilled for a few hours (you can prepare this a day before) or keep the mixture in the freezer for 30 minutes for a quick chill.
- Take out potato pancake mixture from refrigerator and shape into patties, using approximately ⅓ cup for each patty.
- Spray a large non-stick skillet with non-stick spray and heat skillet over medium high heat.
- Cook potato pancakes for 3 minutes or until bottom sides are golden brown. Make sure not to crowd the pan to make room for flipping the pancakes, so cook them in batches.
- Keep an eye while cooking the pancakes until they look brown and dry around the edges, and then carefully flip into the other side. Cook for another 3 minutes or until golden brown. Repeat procedure with the remaining pancakes.
- Serve warm and enjoy!
