Try this on your next camping adventure!

INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
• 2 eggs
• 1 tablespoon all purpose flour
• 1/4 teaspoon salt
• 4 strips cooked and crumbled bacon (about 1/2 cup)
• 1/2 cup grated cheddar cheese
• 1 tablespoon chopped chives (about 7 chives)

INSTRUCTIONS

1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
2. Whisk eggs, flour and salt in medium-sized bowl. Stir in refreshed hashbrown potatoes, bacon, cheese and chives.
3. Heat a greased, large non-stick skillet over medium-high heat, or electric griddle to 375°F. Scoop about 1/4 cup of hashbrown potato mixture for each pancake onto the hot skillet, pressing down lightly with the back of a spatula to flatten.
4. Cook until pancakes begin to turn brown and crisp, about 3 minutes. Flip pancakes and cook an additional 2 minutes.
5. Serve warm with salsa and sour cream.