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

1. 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.

2. Peel and grate potatoes . Sprinkle with salt and pepper.

3. 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.

4. 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.

5. 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.

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