Loaded Breakfast Potato Pancakes are the perfect crisp and savory breakfast side with onion, bell peppers, cayenne pepper, and bacon bits.
If you’ve tried Hash Brown Pancakes, then you’re sure to love this spin on the original recipe. With delicious, crispy bacon bits and scrambled eggs added, the delicious Side Dish is better than ever!
The grated potato and egg base make this dish like hash browns and scrambled eggs all fried together. So, it’s great to serve with your favorite breakfast dishes. The delicious flavors of crispy potatoes, veggies, bacon, eggs, and spices make a delicious addition to both sweet and savory meals. Try them on the side of French Toast, Pancakes, or an Omelette.
Just like a traditional loaded baked potato, the fried potato pancakes are a great starting point on which to add different sauces. Once they’re fried, serve up the Loaded Breakfast Potato Pancakes with your favorite dipping sauces on the side. There are lots of flavor combinations you can try with your Potato Pancake, so feel free to experiment with different toppings.
The potato recipe would taste amazing with a dollop of sour cream, some ketchup, or even hollandaise sauce. If you want some spice to go with the cayenne pepper in the recipe, you can dip them in hot sauce. On the other hand, if you want some sweet flavor to contrast with the savory side, you can use maple syrup or sweetened apple sauce.
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Key Ingredients for Loaded Breakfast Potato Pancakes
- Eggs: The 6 eggs in this recipe have a dual purpose. Half of them are whisked together and cooked in the microwave for scrambled eggs, which are then chopped up and combined into the patty mixture. The other half comes together with the flour to make the binding batter that keeps the Potato Pancakes together.
- Potatoes: The russet potatoes are grated into pieces just like for a hash brown recipe. That makes them perfect to mix with the other ingredients and form into little pancakes. They fry easily and brown into crispy perfection.
- Veggies: Bell pepper and onion add bold, delicious flavors to the dish. Make sure to mince the vegetables small enough that they can easily mix with the potato pancake ingredients.
- Bacon: Bacon is the ultimate breakfast ingredient. Mixing it into this dish gives an amazing, salty flavor that goes perfectly with the potatoes and eggs.
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Frequently Asked Questions
Different veggies will bring more flavor to the Potato Pancakes. Some ideas for vegetable add-ins are chopped green onions, red bell pepper, red onion, mushrooms, or spinach leaves.
For some amazing cheesy flavor, you can add your favorite kind of shredded cheese to the potato mixture. Cheddar cheese, provolone, Pepper Jack, Monterey Jack, or American cheese would all taste amazing. You could also top these Potato Pancakes with shredded or sliced cheese and melt the cheese under the broiler. Keep an eye on it, as it can burn quickly.
For additional herbs and spices try adding a teaspoon onion powder, a teaspoon garlic powder, a dash of paprika, some fresh chives, dill, or rosemary to the Loaded Breakfast Potato Pancakes.
How to Make Loaded Breakfast Potato Pancakes
- Eggs: Add 3 eggs to a medium microwave-safe bowl. Whisk until the eggs are beaten together, then microwave for 1 minute. Stir the mixture, and microwave for another 1-2 minutes until cooked through. Let the scrambled eggs cool, then slice them into large chunks.
- Potato Pancake Mixture: Peel and grate the potatoes, then squeeze them dry with paper towels. Add the hash brown potatoes to a large bowl with scrambled eggs, minced bell pepper and onion, remaining eggs, flour, cooked bacon or sausage, salt, pepper, cayenne pepper, and baking powder. Mix until well combined.
- Cook: Add oil to the base of a dutch oven or large cast-iron skillet. You want the oil to come to about an inch high. Turn the stovetop to medium-high heat. Once the oil has reached 375 degrees, scoop ½ cup piles of potato mixture into the pan. Use the back of your fork to flatten into a pancake shape, making sure none of the potato pancakes are touching. Cook for 5-6 minutes, then flip and continue to cook until golden brown. Make sure the oil isn’t too hot or the outside will start to cook too fast before the inside is done.
Variations on Loaded Breakfast Potato Pancakes
- Canadian Bacon: Instead of using regular bacon, you could try chopping up some Canadian bacon or even some ham. To add extra flavor, brown the slices of ham or Canadian bacon in a pan first.
- Corned Beef: If you’ve ever tried Corned Beef Hash, you know how delicious corned beef is with potatoes and other breakfast foods. You can bring those same great flavors into these Potato Pancakes. Chop up some cooked corned beef and add use it in place of the bacon.
- Spicy: Add some extra heat with some jalapeños, or opt for a more mild spice with green chilis. You can top with a spicy salsa, but don’t mix that in. It will make your Potato Pancakes too watery.
- Gravy: For an extra decadent and filling breakfast, top your Potato Pancakes with some Country Gravy. You can use sausage in your gravy or serve it with sausage links on the side.
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How to Store Loaded Breakfast Potato Pancakes
- Serve: Don’t leave the Potato Pancake recipe at room temperature for more than 2 hours.
- Store: Once they have a chance to cool, you can put the potato pancakes in an airtight container to store in the fridge for 1-2 days.
- Freeze: To make sure the Loaded Breakfast Potato Pancakes don’t freeze together, put them in a freezer bag with the layers separated by parchment paper. They’ll stay good for up to 2 weeks.
- 6 large eggs , divided
- 3 large russet potatoes , peeled (about 2 pounds)
- 1 green bell pepper , minced
- 1/4 yellow onion , minced
- 1/2 cup flour
- 1/2 cup bacon , cooked and crumbled (or cooked breakfast sausage)
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- vegetable oil for frying
- In a medium microwave-safe bowl mix together 3 of the eggs until well beaten.
- Microwave for 1 minute, stir and microwave for an additional 1-2 minutes until cooked through.
- Let cool then chop into large chunks.
- Grate the potatoes and squeeze them dry in paper towels.
- Add the potatoes to a large mixing bowl with the cooled scrambled eggs, bell pepper, onion, eggs, flour, bacon (or sausage), salt, pepper, cayenne, and baking powder.
- Mix it all together well.
- Add oil to a large dutch oven or frying pan about an inch thick on medium-high heat.
- When oil reaches 375 degrees add ½ cup of the potato mixture in small piles to the pan and flatten with the back of a fork.
- Cook for 5-6 minutes on each side or until browned (if it browns too quickly the potatoes inside will not be cooked, so pay attention to oil temperature).
- Serve hot with ketchup or maple syrup.