Recipe courtesy of Jamie Deen
Episode: Breakfast Bunch
Hash Brown Cakes
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound Yukon gold potatoes, scrubbed well and dried
  • 1 shallot, peeled
  • 1/2 cup shredded Cheddar
  • 1/3 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • Peanut oil, for frying

Directions

Grate the potatoes and shallot using your food processor. Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture. Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper. Mix well. 

Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot. Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula. Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Repeat in batches.

Cook's Note

To keep hash brown cakes warm before serving, place in a single layer on a wire rack set over a baking sheet and place in a 200 degree F oven.

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