Combine the potatoes, onion, salt, pepper, and milk. Melt butter in a large heavy skillet over medium heat. Do not let burn. When butter is hot, add potato mixture. Press down firmly. Reduce heat and fry slowly until bottom is golden brown
Potato hash brown pancake style
- 4 large potatoes, peeled
- 1 small onion, peeled
- 2 eggs, beaten
- 3 tablespoons bread crumbs
2 tablespoons milk or cream
- 2 teaspoons chives
- 1 small garlic clove, crushed
- salt and pepper, to taste
Grate potatoes and onion with food processor; transfer to large bowl. Or, grate the potatoes and onion by hand into a large bowl. Add eggs, cream chives, bread crumbs, and other ingredients to make a thick batter. If the batter is too thin, add more bread crumbs until you can easily pick the batter up in your hands. Form into 4 to 6 pancakes.
Heat a skillet with 2 tablespoons unsalted butter or oil till hot.
Add the potato pancakes a few at a time in order not to crowd the skillet. Cook on both sides until brown and thoroughly cooked. Sprinkle with salt and pepper. Keep warm on paper towels in a very low oven.
Hash brown potatoes are great when served in breakfast with omelets or fried eggs and sausage. Or when served as a side dish for dinner.
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