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
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Potato hash brown pancake style
- 4 large potatoes, peeled
- 1 small onion, peeled
- 2 eggs, beaten
- 3 tablespoons bread crumbs
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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.
Tell us what do you think of these recipes and share with us your other marinating secrets.
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