• 15
    Minutes
    Prep Time
  • 5
    Minutes
    Cook Time
  • 10
    Pancakes
    Servings

Nutritional Information

Per Serving: 190 calories, 8g fat (3.5 sat. fat), 90mg cholesterol, 20g carbohydrate, 700 mg sodium, 1g fiber, 9g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Loaded Hashbrown Pancakes

Try this on your next camping adventure!

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
  • 2 eggs
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 4 strips cooked and crumbled bacon (about 1/2 cup)
  • 1/2 cup grated cheddar cheese
  • 1 tablespoon chopped chives (about 7 chives)

INSTRUCTIONS

  1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  2. Whisk eggs, flour and salt in medium-sized bowl. Stir in refreshed hashbrown potatoes, bacon, cheese and chives.
  3. Heat a greased, large non-stick skillet over medium-high heat, or electric griddle to 375°F. Scoop about 1/4 cup of hashbrown potato mixture for each pancake onto the hot skillet, pressing down lightly with the back of a spatula to flatten.
  4. Cook until pancakes begin to turn brown and crisp, about 3 minutes. Flip pancakes and cook an additional 2 minutes.
  5. Serve warm with salsa and sour cream.

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