Bacon & Cheddar Potato Pancake with Scallion & Yogurt

Cooking Temperature

• Cook bacon until internal temperature reaches 165°F (74°C) to eliminate pathogens. Ensure pancake is cooked through on both sides until deep golden, reaching minimum internal temperature of 165°F.

• When microwaving potatoes, use a fork to pierce skin before cooking to prevent steam buildup. Let rest 2 minutes before handling to allow internal heat to distribute evenly.

Cross Contamination

• Keep raw bacon separate from other ingredients during prep. Use separate cutting boards for raw meat and vegetables. Wash hands thoroughly after handling raw bacon.

• Squeeze moisture from grated potato in a clean kitchen towel to ensure the pancake crisps properly and reduces bacterial risk from excess moisture.

Storage

• Refrigerate leftovers within 2 hours at 40°F (4°C) or below. Consume within 3-4 days. Reheat to 165°F before serving.

Handling

• Use a large non-stick skillet and allow butter to melt fully before adding pancake mixture. Let pancake rest 1 minute after cooking to allow interior to set before slicing.

Equipment Safety

• When flipping the pancake, use a large plate or spatula for support. The pancake is fragile when hot and may break if flipped carelessly. Work over a heat-resistant surface.

High Risk Population

• For young children, elderly, pregnant individuals, or immunocompromised persons, ensure all ingredients including eggs are cooked to well-done (no runny yolk) and bacon is thoroughly crisped.

Allergen Warning

• This dish contains multiple common allergens. Clearly label leftovers and avoid cross-contact with allergen-free foods during storage and reheating.