Concept: Jessica / Execution: Eddy
- 2-3 medium russet pototes grated on a cheese grater large grated size (about 2 cups of grated potato)
- 1/2 cup of ground bacon browned slightly prior to mixing
- 1/4 cup grated onion
- 1 egg whipped with a fork incorporating yolk & whites thoroughly
- Black Pepper
Begin your ground bacon until you just begin to brown it. Keep it moving so you don't over do it as it will finish cooking in the pancake. Drain off excess grease. Combine all ingredients in a bowl and mix everyting thoroughly. Add black pepper to taste. The bacon will add sufficeint salt so refrain from salting. Once satisfied it's thoroughly mixed, smash the mixture down into a non stick pan and form your pancake. Set your pan over medium high heat (1-10 option, set around 7) for about 8 to 10 minutes until you develop a nice golden crust. Once you get to that point you can flip it over (in pieces or as a whole to brown the other side.
You may make these ahead of time and reheat in the morning by throwing in a warm oven if you want to cut down on morning prep time.
Jessicas' suggested serving ideas below:
Over Easy Egg & Greens: Bacon potato pancake on the bottom, a cup of chopped arugala greens with a few squeezes of lemon juice on the greens, an over easy egg on top of the greens. Serve with hot sauce.
Scrambled Eggs & Tomato: Bacon potato pancake on the bottom, 2-3 slices of red tomato salted lightly and black pepper to bring out some liquid in the tomato and a squeeze of lemon juice, 1 egg scrambled on top. Serve with hot sauce.
Poached Egg & Avocado: Bacon Potato pancake on the bottom, sliced avocado with a squeeze of lemon, salt, & pepper, 1 poached egg on top. Serve with hot sauce.