Bacon Scallion Hash Brown

Taylor, Taylor Takes a Taste

Hash brown cakes are delicious any time of day. They can be paired with scrambled eggs on a brunch menu or served with a steak at dinner for a different take on your traditional steak and potatoes. The bacon, onions, and scallion flavor of these cakes are worth a try!

Bacon Scallion Hash Brown
By Taylor
Makes about 10 cakes


8 tablespoons unsalted butter, divided
1 cup chopped yellow onions
1 cup chopped scallions ( white and green parts)
2 teaspoons chopped garlic
5 slices thick cut bacon, cooked
5 cups grated, peeled russet potatoes (about 7 medium sized potatoes)
½ cup snipped fresh chives
5 tablespoons all purpose flour
2 eggs
1 teaspoon salt
½ teaspoon coarse ground black pepper
pinch (1/16 teaspoon) cayenne pepper


In a medium sized sauté pan, melt 4 tablespoons of butter. Add the onions, scallions and garlic. Cook over medium heat for 3 -5 minutes until onions soften. Empty into large bowl and reserve. Cut bacon into pieces and add to onions.

Using paper towels, squeeze excess moisture out of grated potatoes. Add potatoes to bowl of onion mixture and bacon. Add the chives, flour, eggs, salt, pepper and cayenne pepper. Stir until blended together.

Preheat oven to 350°F.

Melt 2 tablespoons of butter in a large nonstick sauté pan. Using a ½ cup measurer, scoop out potato mixture. Pack into cup. Drop packed potatoes onto the sauté pan. Fill skillet with about 5 cakes and cook over medium heat for 4-5 minutes. Flip and cook for an additional 4-5 minutes until both sides are golden brown.

Place cooked cakes on a lined baking sheet. Cook remaining 5 cakes with remaining 2 tablespoons of butter. Once all 10 cakes are cooked and on the baking sheet. Warm cakes for 10 minutes in oven. Serve.

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