1 (2 lb.) package of seasoned hash browns, defrosted
1 small red pepper, diced or chopped (we used a sweet pepper from our garden)
1 medium onion, diced or chopped
4 oz. fresh mushrooms, diced or chopped
3 cloves garlic, minced
6-8 strips of bacon, cooked crispy, chopped
¾ cup Bisquick
2 eggs
½ cup milk
1 (8 oz.) package shredded swiss cheese or 2 cups
salt and pepper
Oil as needed
Instructions
Put the thawed hash browns in a large bowl and set aside. We seasoned with ½ tsp. salt
Heat oil on medium to medium/low heat in a saute pan and saute onions, peppers, mushrooms, and garlic seasoned with salt and pepper until soft and slightly caramelized, about 10 minutes. We like to get the onions and peppers going first then throw in the mushrooms and garlic a few minutes later because they cook faster.
Fry the bacon until nice and crispy. Then chop it.
Mix the Bisquick, eggs, and milk together to make a batter.
Now add all ingredients (onion pepper mixture, chopped bacon, cheese, and Bisquick batter) to the hash browns and mix well.
Using your hands, form patties and fry in a non-stick pan in about 2 Tbsps. of oil. Allow the pancakes to cook 4-5 minutes or until brown before flipping so they don't fall apart. Flip over and cook until browned.
Serve with a dollop of sour cream on each pacake.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/cheesy-breakfast-potato-pancakes/