Step 1

Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve the pan; don’t clean it out.

Step 2

In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2-cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.

Step 3

Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.