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Potato Pancake And Peameal Bacon Breakfast

​Nothing makes for a better breakfast than potato pancakes! This breakfast recipe is perfect for weekend brunch or can even serve as a special breakfast-in-bed treat on Mother’s Day.

Preparation

Preparation Time:
Cooking Time:
Servings: 4
Potato Pancakes

Product Used:

Potato Pancakes
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Ingredients

16 McCain® Potato Pancakes

8 eggs

¼ tsp (1 mL) each salt and pepper

2 tbsp (30 mL) butter

1 tbsp (15 mL) vegetable oil

8 slices peameal bacon

1 tbsp (15 mL) chopped chives

Directions

  1. Prepare McCain® Potato Pancakes according to package directions. Whisk eggs with 1 tbsp (15 mL) water, salt and pepper until blended; set aside.
  2. In large non-stick skillet, melt half of the butter over medium-low heat; cook egg mixture, stirring, for 5 minutes or until soft curds start to form. Stir in remaining butter.
  3. Meanwhile, in separate skillet, heat oil over high heat; cook peameal bacon for 2 minutes per side or until just cooked through.
  4. Divide McCain® Potato Pancakes evenly among 4 plates; top with peameal bacon and scrambled eggs. Garnish with chives.

 

Tip: If desired, brush peameal bacon with maple syrup in last minute of cooking for a sweet glaze.

Discover more flavours

​​Make a tasty side dish in minutes and get creative! Add your own personal touch with your favourite seasonings, or incorporate these hashbrowns into any recipes for breakfast, lunch or dinner!

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