Recipe by strawberrybird
Not your traditional has browns. These might take a little extra effort, but they're well worth it. Creamy, cheesy, yummy. Perfect for brunch. (Prep time includes par boiling of potatoes.)
Top Review by Chef PotPie
These were so good. Hubby asked for "breakfast for dinner" and I had chosen to make this recipe for MY THREE CHEFS game. You should have heard the "yummy sounds!" I cooled the potatoes in ice water for about 10 minutes, then shredded them. I added some extra cheese on top and served with fried eggs. Hubby sprinkled them with cayenne. Delishious! I will make these again for sure!
- 4 medium yukon gold potatoes or 4 medium white potatoes
- 1⁄2 onion, diced
- 3 slices bacon, chopped
- 1⁄4 cup sour cream
- 1⁄4 cup shredded cheddar cheese
- pepper, to taste
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
- Shred potatoes, set aside.
- Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
- Add butter or margarine to skillet and let melt.
- Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
- Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
- Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
- Add additional cheese if desired.