Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!
4.8 stars (10 ratings)
Ingredients
120-ounce package refrigerated hash brown potatoes*
¼cupfreshly grated Parmesan cheese
2tablespoonsall-purpose flour
2clovesgarlic, minced
2large eggs, beaten
3green onions, thinly sliced
¼teaspooncayenne pepper
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil
Instructions
In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
Serve immediately.
Notes
*4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.