Hash brown potatoes form the base of these quick and hearty bacon potato cakes topped with ham steak, fried eggs, and avocado.
Ingredients
- refrigerated hash brown potatoes: 1 pack (20 ounce pack)
- slices Pure Farmland® All Natural Uncured Bacon: 8 piece (cooked, chopped)
- freshly grated Parmesan cheese: 0.25 cup
- all-purpose flour: 2 Tbsp
- garlic: 2 clove (minced)
- eggs: 2 piece (beaten)
- green onions: 3 piece (sliced)
- ground cayenne pepper: 0.25 tsp
- Kosher salt and freshly ground black pepper: (to taste)
- olive oil: 2 Tbsp
- slices Farmland® Ham Steak, cut in half: 4 piece
- eggs, sunny side up, or cooked to your choice: 4 piece
- avocado: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
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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.
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To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
