Approximate cooking time: 15 minutes
Serves 4
Ingredients
- 1 lb russet potato
- 1/2 cup shredded cheddar cheese
- 2 slices bacon, cooked & crumbled
- 2 green onions, diced
- salt and pepper, to taste
Directions
- Boil the potatoes until just tender, set aside to cool.
- Grate the potatoes. Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper. Top with cheddar, green onions and bacon.
- Add remaining potatoes, pat down. Turn heat to high and cook approximately 5 minutes, shaking pan to keep the potatoes loose.
- Using a spatula lift edges carefully to see when the bottom is golden brown.
- To get the potatoes out in one piece while flipping, place a plate over the skillet and invert the pan.
- Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down. Cook another 5 minutes.
- Slide back onto a plate and cut into wedges to serve.
Photo Credit: Bizzy Bakes B