A delightful twist on traditional hash browns, this crispy breakfast potato cake combines layers of golden potatoes with savory toppings for a hearty and satisfying meal.
Boil the potatoes until they are just tender enough to pierce with a fork, then let them cool.
Cooling the potatoes makes them easier to handle and grate without falling apart.
Grate the cooled potatoes into a large bowl.
Use the large holes of the grater for a better texture.
Heat a non-stick skillet over medium heat and spray with cooking oil.
Ensure the skillet is evenly coated to prevent sticking.
Spread half of the grated potatoes evenly in the skillet and season with salt and pepper.
Press the potatoes gently to form an even layer.
Sprinkle the cheddar cheese, crispy bacon, and green onions over the potato layer.
Distribute the toppings evenly for consistent flavor in every bite.
Add the remaining grated potatoes on top, pressing gently to form a cohesive cake.
Ensure the top layer covers the fillings completely.
Cook the potato cake over medium-high heat for about 5 minutes, shaking the pan occasionally to prevent sticking.
Check the bottom occasionally to ensure it doesn't burn.
Carefully invert the potato cake onto a plate, then slide it back into the skillet to cook the other side.
Use a plate slightly larger than the skillet for easier flipping.
Cook the second side for another 5 minutes until golden brown and crispy.
Press gently with a spatula to ensure even cooking.
Slide the potato cake onto a serving plate, cut into wedges, and serve warm.
Garnish with extra green onions for a fresh touch.
