Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
5-6 large russet potatoes
6 tablespoons olive oil
1/3 cup red onion, grated
1/2 cup shredded cheddar cheese
1/2 cup bacon, cooked, chopped
3 eggs
1/4 cup flour
Kosher salt
Ground black pepper
Preheat oven to 400 F. Wash potatoes, rub with olive oil, season with salt and pepper, place onto a cookie sheet then cook until fork tender.
Remove from oven and allow to cool to room temperature. Grate onion into a medium mixing bowl, shred the potatoes and add to the bowl. Add the cheddar cheese, chopped cooked bacon, eggs, flour and salt and pepper to taste. Mix well to combine. Place a 4-ounce patty into a hot sauté pan with oil, cook on both sides until golden brown, season and serve with your favorite entrée.
The Pagosa Springs SUN does not have a test kitchen and does not independently test recipes printed.
Please share your tried-and-true, favorite recipes with us by emailing them to randi@pagosasun.com.
