Southwest Potato Pancakes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry. Quick and easy side dish with variations only limited by your imagination. When I saw the ingredience I knew exactly what I would prepare. I use cilantro , cumin, bacon and onions alot in my cooking. Ingredients:
2 cups simply potatoes® shredded hash browns |
4 slices bacon, crumbled (reserve 2 t. grease) |
1/2 cup onion, diced |
1/2 cup red bell pepper, diced |
1 teaspoon cumin |
1/4 cup chicken broth |
1 tablespoon cilantro, chopped |
1/4 cup all-purpose flour |
1 egg, lightly beaten |
1/4 cup chicken broth |
1 teaspoon salt |
Directions:
1. Combine first 5 ingredients and pour into pan where bacon was cooked with the two tablespoons of reserved grease and stir a minute or two Add 1/4 cup chicken broth and deglaze pan while stirring potato mixture. Return potato mixture to mixing bowl and add flour, egg, addition 1/4 cup broth and salt to taste.
2. Preheat lightly greased pan over medium heat and drop pancake mixture by the spoon and flatten with back of spoon. Fry util you can lift pancakes without falling apart, just as you would a regular pancake, flip and cook other side.
3. SPICY VARIATION:.
4. Add to batter 2 teaspoons of taco mixt and 1/2-1 teaspoons crushed red pepper flakes. when you flip pancake lightly sprinkle with greated cheese.
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