Chris' Recipes

Bon Appetite!

Hashbrown Potato Cakes

Written By: Chris - Nov• 19•13

I recently had some shredded potatoes on hand in the fridge and was thinking about what to serve as a side dish.  I love the Simply Potatoes Shredded Hash Browns, that fry up perfectly to a crisp, golden brown because they’re made from quality potatoes.  They’re always fresh, never frozen so you’ll never have to worry about freezer burn.  They are also super convenient and you can use as much or as little as you like out of the bag.

These potato pancakes are shallow fried until golden and crisp on the outside and soft on the inside.  They are super easy and delicious!

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Ingredients:

Sunflower Oil, for frying

1 1/2 Cups shredded Potato Hash browns
1 Tablespoon Flour
1 Egg
2 Tablespoons Greek Yogurt, plain
1/2 teaspoon Garlic Powder
1/4 Cup Panko crumbs
Salt & Pepper, to taste

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In a medium size mixing bowl combine potatoes, with the other ingredients except the oil and mix well.

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Form pancake-size (4 inch circles) patties and set aside in the fridge while you do other meal preparations.

Preheat a small amount of oil in a skillet over medium heat.  Place potatoes into the frying pan and allow to cook until the bottom is browned (about 10 minutes).  Flip and brown the other side (about another 10 minutes).

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Remove from heat and serve immediately with your favorite condiment.  They should be perfectly crisp on the outside and soft on the inside.

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I served these as a side to my Mahi Mahi fish with Mango Salsa dish.  We also enjoyed a beautiful 2007 Cabernet Sauvignon by Girard.

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Enjoy!

Cheers!
~Chris

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