These pancakes are a winner. Literally. They were the winning entry at at Top Chef competition at our church in 2010. The youth competed against each other for bragging rights. My daughter Claire's group made this along with two other pancakes -- also winners. This is my recipe by the way. I made it up right before the competition so Claire would have something to contribute. Sometimes my best recipes are those I make up right on the spot.
2 4.2 oz cartons dehydrated potatoes (I buy these at Costco. Alternatively, you can use 4 fresh potatoes that have been grated, but I wanted to write exactly what I did the night of the cook-off.)
6 green onions, finely chopped (white part only)
1 cup medium cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil
6 slices of bacon, cooked and crumbled
Reconstitute the potatoes according to the package directions. Add them to a large mixing bowl. Add the green onions, cheese, salt and pepper and toss the ingredients together with your hands.
Beat the eggs with a fork and add this to the potato mixture. Combine with your hands.
Sprinkle the flour over the potato mixture and combine with your hands.
Place a skillet over medium high heat and add the oil.
Place a 1/2 cup scoop of potatoes onto the skillet and press down with a spatula to form a pancake. Cook for about 1 - 2 minutes until golden brown on the bottom.
Carefully flip the pancake and cook the other side. Sometimes the pancakes break apart. If this happens, just nudge it back together with your spatula.
To serve, place a dollop of sour cream on top of each pancake and sprinkle with bacon pieces.
Makes 12 pancakes.