Recipe courtesy of Jamie Deen

Hash Brown Cakes

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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. 
  2. 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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