Loaded Potato Pancakes

I was scrolling through pinterest when I was struck by a fantastic idea.

You know all those hash brown recipes? Why don't they have bacon in them??? What if you loaded hashbrowns like you load baked potatoes?

I know, I know, stroke of pure genesis. I haven't really been this inspired by food in a while.

School kind of kicks the inspiration right out of you.

School is really hard, you know? Senior-itis is an strange thing, but I think mine stems from no longer feeling like I belong on this campus. Now I just feel as if I am waiting for my life to start.

I think college is a time to figure out who you are, but I'm still trying to figure out what to do here once you find out.

I'm a knitting, a baker, and a scientist who loves Basset Hounds, mexican food, and nights in with Code Boyfriend. So what am I waiting for?

While I ponder that question, here is a college recipe. Hopefully it will fit into the rest of my life too.

Loaded Potato Pancakes
Feeds 3 hungry college students

• 2 Cups of Frozen Hash Browns
• 1 Cup of Cheddar Cheese
• 1 Cup of Sour Cream
• 2 Eggs
• 4 Strips of Bacon, Crumbled
• Salt and pepper to taste

Mix the hashbrowns, cheese, eggs, and sour cream in a bowl. Salt and pepper.

Cook bacon crispy, and crumble into the potato mixture. (No idea why this looks like egg salad)

Heat a nonstick skillet over medium heat and form a nice large "pancake" on the bottom of your pan.

Cook over medium heat for about 4 minutes until the underside is golden brown and delicious. Flip, and repeat.

Due to running late to knitting club, and the speed at which these potato pancakes were devoured, I didn't get a pretty plate picture. Sorry about that.

I do highly recommend putting chives in this dish. I would have but Code Boyfriend doesn't eat onion. They would taste exactly like a loaded baked potato if you did.

Roommate informed me that if I made these every night, she would be a happy camper. Great reviews over all, you should try this recipe.

Potato Tomato Omelet: Fast, Delicious Dinner for One

I have this horrible hatred of cooking dinner for myself, so many nights, I end up with toast and Nutella. While this is a tasty snack, I don't believe to could be considered dinner or filling...

Last night, like many other nights, I found myself beginning to think about dinner a little too close to the time I was supposed to be somewhere else. Say what you will about my time management skills, but if I'm not hungry, I forget to plan ahead...

So I had about 30 minutes to cook a tasty and filling dinner, scarf it down, and walk out the door to be at my Knitting Club meeting on time.

Enter the delicious omelet. The key here is to prepare this dish in the most efficient way possible. I have some terrific hints for that.

Potato Tomato Omelet (One Person, One Pan Meal)

•  Cooking oil of some type
• 2 Eggs
• 1 small Red Potato, or half of a large one.
• Diced Tomato (I used half of a Roma, but whatever you have on hand veggie wise works nicely)
• Cheese of some sort (I actually had shredded on hand, but there is no shame in using sliced, it gets the job done)
• Seasoning. (I used salt, pepper, Emril's Essence, and chili powder)

Start by adding enough oil to the smallest pan you have to cover the bottom, and place on to medium heat. I used my fantastic 6-inch cast iron. :)

Then, peel your potato.


This is the very pivotal part of this recipe. Using the potato peeler, slice the potato into thin, chip-like slices. This will allow the potatoes to cook quickly and evenly.

Place your thin potatoes in your now hot pan, and toss with the seasonings.

Make sure you are liberal with your seasonings, because they will be flavoring your eggs as well.

While your potatoes are cooking up, dice the tomato or prepare your other veggies. (Cooked bacon or another meat you have around is also a very tasty addition.)

Beat 2 eggs in a separate bowl.

When your potato layer is soft and thoroughly cooked, drop your temperature to medium-low, and pour your eggs on top and then sprinkle the top with your tomatoes and cheese. (Sorry about the blur, I really was late...)

Once the bottom of the omelet has begun to solidify, place under your broiler at 500 degrees.

Watch carefully, these eggs will go from undercooked to overcooked very quickly.


But you do have a few minutes, so clean up your kitchen! Trust me, your roommates won't be very happy to come home to this...

....no matter how in a rush you are.

One your eggs become solid and puff up a tad, it's time to de-pan.


Try not to take it too personally if it doesn't slide out like it does on tv. Egg yolk is protein and protein is sticky!

Now enjoy a tasty, quick, one person dinner while the pan soaks. :)