5/5
(1 Votes)
Ingredients
- 2 medium to large size Idaho russet potatoes, peeled and shredded
- 10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)
- 1 cup shredded Monterrey Jack cheese
- 2 large cloves garlic, minced
- 1/2 red bell pepper, diced
- 3 green onions, chopped (green and white parts)
- 3 eggs, beaten
- 1 teaspoon kosher salt
- lots of fresh cracked pepper
- 2 Tablespoons canola oil, plus more if needed
- creme fraiche or sour cream, for garnish
- fresh chives, for garnish
Preparation
Step 1
In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using your hands.
Heat skillet over medium high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.
As you remove patties place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.
Serve with a dollop of creme fraiche or sour cream, and chives if desired.