Combine shredded hash browns, crumbled bacon, diced onion, diced red bell pepper, and cumin in a pan where bacon was cooked with reserved grease.

Stir the mixture for a minute or two to combine flavors.

Add 1/4 cup chicken broth to deglaze the pan while stirring the potato mixture.

Return potato mixture to a mixing bowl.

Add flour, lightly beaten egg, the additional 1/4 cup broth, and salt to taste.

Mix until well combined.

Preheat a lightly greased pan over medium heat.

Drop pancake mixture by the spoonful onto the hot pan.

Flatten each pancake with the back of a spoon.

Fry until the pancakes can be lifted without falling apart.

Flip and cook the other side until golden brown.

For a spicy variation: add taco seasoning and crushed red pepper flakes to the batter.

When you flip the pancake, lightly sprinkle with grated cheese (optional).