Best 7 Shredded Potato Cake With Egg And Cheese And Bacon Recipes

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Are you in search of a delightful and savory dish that combines the comforting flavors of shredded potatoes, eggs, cheese, and crispy bacon? Look no further than the remarkable Shredded Potato Cake with Egg and Cheese and Bacon. This culinary creation offers a tantalizing combination of textures and tastes that will surely satisfy your cravings. With its crispy exterior and tender, flavorful interior, this dish is perfect for breakfast, brunch, or even dinner. Join us as we explore the best recipe to prepare this delectable dish, ensuring a satisfying and memorable meal.

Let's cook with our recipes!

SHREDDED POTATO CAKES



Shredded Potato Cakes image

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

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
Vegetable oil

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.

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

BACON CHEDDAR POTATO CAKES RECIPE - (4.5/5)



Bacon Cheddar Potato Cakes Recipe - (4.5/5) image

Provided by JeffK

Number Of Ingredients 7

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cheddar cheese, shredded

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.

BACON POTATO CAKES WITH HAM STEAK, EGG, AND SLICED AVOCADO



Bacon Potato Cakes with Ham Steak, Egg, and Sliced Avocado image

Hash brown potatoes form the base of these quick and hearty bacon potato cakes topped with ham steak, fried eggs, and avocado.

Provided by Farmland

Categories     Side Dish     Potato Side Dishes     Potato Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 13

1 (20 ounce) package refrigerated hash brown potatoes
8 slices Pure Farmland® All Natural Uncured Bacon, cooked, roughly chopped
¼ cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 large eggs, beaten
3 green onions, thinly sliced
¼ teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 slices Farmland® Ham Steak, cut in half
4 eggs, sunny side up, or cooked to your choice
1 avocado, thinly sliced

Steps:

  • Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
  • Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
  • To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 36.6 g, Cholesterol 373.6 mg, Fat 60.4 g, Fiber 5.9 g, Protein 42 g, SaturatedFat 19 g, Sodium 2331.6 mg, Sugar 1.3 g

SHREDDED POTATO CAKE WITH EGG AND CHEESE AND BACON



Shredded Potato Cake With Egg And Cheese And Bacon image

Provided by Mark Bittman

Categories     breakfast, one pot, main course

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 5

1/2 pound slab or other good bacon, cut into 1/4-inch chunks
3 or 4 potatoes, about 1 1/2 pounds
Salt and pepper to taste
At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar
6 to 8 eggs

Steps:

  • Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great).
  • When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up.
  • Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX



Shredded Potato Baskets With Cheese and Bacon #5FIX image

5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.

Provided by Souxie

Categories     Pork

Time 40m

Yield 12 baskets, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 large egg
2 -3 tablespoons flour
1 (12 ounce) package shredded cheddar cheese
8 ounces bacon, cooked and crumbled

Steps:

  • Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
  • In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
  • Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
  • Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.

CHEESE AND BACON POTATO CAKE



Cheese and Bacon Potato Cake image

Pommes des Vendangeurs, this divine and very rich potato delicacy is from The Simply French cookbook by Patricia Wells. We often make this dish for Christmas Eve dinner to accompany the roast beef. Perfect holiday food!

Provided by Penny Stettinius

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon butter, clarified
6 ounces thick slab bacon, rind removed, fat trimmed, and thinly sliced
2 1/2 lbs baking potatoes, such as Idaho Russets
1 1/4 cups gruyere cheese, freshly grated
fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Butter the bottom and sides of a 9" round baking pan.
  • Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
  • Allow the bacon to drape over the edge and set aside.
  • Peel the potatoes, rinse under cold running water, and pay dry.
  • Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
  • Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
  • Repeat, creating two additional layers of potatoes and cheese.
  • Fold the overhanging bacon onto the potatoes.
  • Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
  • Remove the pan from the oven and transfer it to a rack.
  • Let it rest, for 15 minutes, so the potatoes will unmold easily.
  • Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.

Nutrition Facts : Calories 405.3, Fat 22.2, SaturatedFat 9.8, Cholesterol 49.3, Sodium 334.8, Carbohydrate 38.4, Fiber 3.4, Sugar 1.7, Protein 13.6

Tips:

  • Use a large skillet or griddle to cook the potato cakes, so that they have plenty of room to spread out and cook evenly.
  • Be sure to shred the potatoes finely, so that they will cook quickly and evenly.
  • Squeeze the potatoes well to remove as much moisture as possible, so that the potato cakes will be crispy.
  • Use a combination of all-purpose flour and cornstarch in the batter, to help the potato cakes hold their shape.
  • Be careful not to overcrowd the skillet when cooking the potato cakes, or they will not cook evenly.
  • Cook the potato cakes over medium heat, so that they have time to cook through without burning.
  • Serve the potato cakes immediately, while they are hot and crispy.

Conclusion:

These shredded potato cakes with egg, cheese, and bacon are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple with just salt and pepper, or loaded with your favorite toppings, these potato cakes are sure to be a hit.

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