I was scrolling through pinterest when I was struck by a fantastic idea.
You know all those hash brown recipes? Why don’t they have bacon in them??? What if you loaded hashbrowns like you load baked potatoes?
I know, I know, stroke of pure genesis. I haven’t really been this inspired by food in a while.
School kind of kicks the inspiration right out of you.
School is really hard, you know? Senior-itis is an strange thing, but I think mine stems from no longer feeling like I belong on this campus. Now I just feel as if I am waiting for my life to start.
I think college is a time to figure out who you are, but I’m still trying to figure out what to do here once you find out.
I’m a knitting, a baker, and a scientist who loves Basset Hounds, mexican food, and nights in with Code Boyfriend. So what am I waiting for?
While I ponder that question, here is a college recipe. Hopefully it will fit into the rest of my life too.
Loaded Potato Pancakes
Feeds 3 hungry college students
- 2 Cups of Frozen Hash Browns
- 1 Cup of Cheddar Cheese
- 1 Cup of Sour Cream
- 2 Eggs
- 4 Strips of Bacon, Crumbled
- Salt and pepper to taste
Mix the hashbrowns, cheese, eggs, and sour cream in a bowl. Salt and pepper.
Cook bacon crispy, and crumble into the potato mixture. (No idea why this looks like egg salad)
Heat a nonstick skillet over medium heat and form a nice large “pancake” on the bottom of your pan.
Cook over medium heat for about 4 minutes until the underside is golden brown and delicious. Flip, and repeat.
Due to running late to knitting club, and the speed at which these potato pancakes were devoured, I didn’t get a pretty plate picture. Sorry about that.
I do highly recommend putting chives in this dish. I would have but Code Boyfriend doesn’t eat onion. They would taste exactly like a loaded baked potato if you did.
Roommate informed me that if I made these every night, she would be a happy camper. Great reviews over all, you should try this recipe.