Categories: Brunch
Ingredients
- 3 medium russet potatoes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- 2 slices bacon, cooked and crumbled
- 2 green onions, finely chopped
Directions
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In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to low, partially cover, and cook until just tender, about 30 minutes. Drain and rinse potatoes. Set aside until cool.
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Peel and grate potatoes . Sprinkle with salt and pepper.
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Spray a large nonstick skillet with vegetable cooking spray. Place half of potatoes in skillet in an even layer. Top with cheddar, bacon, and green onions. Add remaining potatoes in a even layer.
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Increase heat to high and cook about 5 minutes longer, shaking pan gently to keep potato cake loose. Using a spatula lift edges to see when potatoes form a golden brown crust.
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Place a plate over skillet and invert potatoes onto plate. Spray skillet with more cooking spray. Slide potatoes back into skillet, uncooked-side down. Cook until golden, about 5 minutes longer. Invert potato cake onto a plate; cut into wedges. Serve immediately.