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.
16 McCain® Potato Pancakes
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
- Prepare McCain® Potato Pancakes according to package directions. Whisk eggs with 1 tbsp (15 mL) water, salt and pepper until blended; set aside.
- 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.
- Meanwhile, in separate skillet, heat oil over high heat; cook peameal bacon for 2 minutes per side or until just cooked through.
- 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.