Loaded Breakfast Potato Pancake Recipes

3-INGREDIENT SMASHED POTATOES WITH MARINARA & MOZZARELLA

Steps:

• Preheat oven to 425°F. Line a baking sheet with foil and coat generously with cooking spray.
• Scrub potatoes and prick all over with a fork. Place on a microwave-safe plate and microwave on High, turning once or twice, until soft, about 10 minutes. Using tongs, carefully transfer the potatoes to the prepared baking sheet and let cool slightly.
• Using the back of a large spatula, gently smash the potatoes to flatten them to about ½-inch thickness. Drizzle with oil and sprinkle with salt and pepper.
• Roast the potatoes for 20 minutes. Remove from the oven and top each with marinara and cheese. Bake until the cheese is melted and golden, 8 to 10 more minutes.

LOADED POTATO PANCAKES

Steps:

• Microwave the butter and water in a large bowl until the water is very hot and the butter is melted. Whisk in the potato package. Mix until combined and allow to fully cool in the refrigerator.
• Meanwhile, chop the chives and cook and crumble the bacon.
• Preheat a frying pan or cast iron skillet. Liberally add oil to the pan. Form thick patties with your potato mixture and cook to brown, about 5 minutes a side on high heat.
• Be gentle with the pancakes at this point because they will be soft. Move to a serving dish and top with the bacon, chives, and sour cream.

OLD-FASHION POTATO PANCAKES

Steps:

• Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
• Liquid will run from the potato/onion mixture.
• Drain any liquid that forms.
• Stir in the slightly beaten eggs.
• Add flour, salt and baking powder and mix thoroughly.
• On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
• Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
• Cook for 5- 7 minutes on each side.
• Drain on brown paper.
• Serve with warm cinnamon applesauce or sour cream and chives.

LOADED POTATO PANCAKES

Steps:

• In a large bowl, combine all pancake ingredients and mix well.
• Place the remaining 1/2 cup flour in a small, flat dish.
• Using 1/4 cup of the potato mixture, form a patty and flatten slightly so it's about 1/2" thick. Place in flour to coat and flip to coat remaining side.
• Heat vegetable oil in a skillet over medium heat. There should be enough oil to coat the bottom of the pan.
• Place pancakes in heated pan without touching. Fry on each side for about 3-4 minutes or until golden brown.

FAVORITE LOADED BREAKFAST POTATOES

Steps:

• Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

LOADED BREAKFAST POTATOES

Steps:

• Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4-5 minutes or until tender., Meanwhile, in a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream.

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

BREAKFAST POTATO PANCAKES

Steps:

• Mix hashbrowns, onions, egg, flour, dill weed, salt and pepper in a medium bowl.
• Heat 2 Tbs oil in a non-stick skillet over medium heat.
• Drop 1/2 cup of potato mixture in hot skillet and flatten into a pancake shape with spatula.
• Cook 3 to 4 minutes or until golden brown,turn and cook 3 to 4 minutes or until golden brown on second side.
• Continue with remaining potato mixture.
• Serve pancakes with a dollop of sour cream.