Scallion and Bacon Potato Pancake

By Coppermouse

This savory pancake is so simple and easy to make. It’s a perfect side dish for your holiday breakfast or brunch. Cut it into wedges and serve piping hot with eggs and all the fixings. We made one large skillet pancake, but you can make individual pancakes too. Serve them with cranberry applesauce or sour cream.

Ingredients

• One 20-ounce package refrigerated shredded hash brown potatoes
• 6 slices ready-cooked bacon, coarsely chopped
• 6 scallions, thinly sliced
• 1 egg white
• 1 teaspoon paprika
• 1 teaspoon salt
• 4 tablespoons olive oil

Preparation

Step 1

Stir together the potatoes, bacon, scallions, egg white, paprika and salt in a large bowl until well mixed.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the potato mixture, spreading and pressing it down to form an even layer. Cook, shaking the pan occasionally, to prevent the potatoes from sticking, until the potatoes are browned on the bottom, 8 to 10 minutes.

Invert a large plate on top of the potatoes and carefully turn the skillet over. Add the remaining 2 tablespoons oil to the skillet. Slide the hash browns back into the skillet and cook until the bottom is golden brown, about 10 minutes longer. Slide onto a plate. Cut into 6 wedges.