Best 4 Shredded Potato Cake With Egg And Cheese And Bacon Recipes
Calling all potato lovers! Get ready to embark on a culinary journey with our extraordinary Shredded Potato Cake, a delightful combination of crispy, golden-brown shredded potatoes, fluffy eggs, melted cheese, and savory bacon. This delectable dish is not just a breakfast treat; it's a versatile star that shines at any meal.
Our recipe collection features three irresistible variations of this potato masterpiece. The classic Shredded Potato Cake with Egg and Cheese is a timeless favorite, offering a harmonious blend of flavors and textures. For those who crave a meaty indulgence, the Shredded Potato Cake with Sausage, Egg, and Cheese is sure to satisfy, while the vegetarian-friendly Shredded Potato Cake with Egg and Vegetables brings a healthy and colorful twist to the table.
Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. We've included tips and tricks to achieve the perfect crispy texture and gooey cheese pull that will leave you craving more. So, gather your ingredients, fire up the stove, and let's create a potato cake symphony that will tantalize your taste buds!
BACON CHEDDAR PATTY CAKES
I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.
Provided by Rae
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
- Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 36.5 g, Cholesterol 160 mg, Fat 30.2 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 14.2 g, Sodium 1342.1 mg, Sugar 3.5 g
SHEET PAN BREAKFAST BAKE
No need to dirty up another pan! You'll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!
Provided by Chungah Rhee
Categories breakfast
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.
SHREDDED POTATO CAKES
Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
BACON SWISS QUICHE
Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode Island
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 739 calories, Fat 60g fat (31g saturated fat), Cholesterol 359mg cholesterol, Sodium 781mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
Tips:
- Use a large skillet to cook the potatoes in a single layer. This will help them cook evenly and prevent them from sticking together.
- Be sure to season the potatoes with salt and pepper before cooking. This will help bring out their flavor.
- Use a non-stick cooking spray or a little bit of butter to grease the skillet. This will help prevent the potatoes from sticking.
- Cook the potatoes over medium heat. This will help them cook evenly and prevent them from burning.
- Use a spatula to gently flip the potatoes as they cook. This will help them cook evenly.
- Once the potatoes are cooked through, remove them from the skillet and set them aside.
- In a separate skillet, cook the bacon until crispy. This will take about 5-7 minutes.
- Once the bacon is cooked, remove it from the skillet and set it aside.
- In a large bowl, combine the cooked potatoes, bacon, eggs, cheese, onion, and parsley. Stir until well combined.
- Heat a little bit of butter or cooking spray in a skillet over medium heat. Once the butter is melted or the skillet is hot, pour in the potato mixture.
- Cook the potato cake for about 5-7 minutes per side, or until it is golden brown and cooked through.
Conclusion:
This shredded potato cake with egg, cheese, and bacon is a delicious and easy-to-make breakfast, lunch, or dinner recipe. It is a great way to use up leftover mashed potatoes. The potato cake is crispy on the outside and fluffy on the inside. The bacon, eggs, and cheese add flavor and richness. This recipe is sure to please everyone at your table.
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