Hashbrown Potato Cakes (freezer friendly)
This is a new recipe we tried last month for our freezer cooking night and it was a HIT... Next to see if we can bake instead of fry these bad boys. We used THIS recipe as a springboard. These were great as a side dish or for breakfast.
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Frozen Hash Browns, (don't have to be all the way thawed but as long as they are broken apart) - 1 package of 26 oz
- Onion Diced or Shredded - 1 medium, or more
- Eggs - 3
- All Purpose Flour (Gluten Free Flour works great too!) - 1 cup
- Garlic Salt - 1 tablespoon
- Pepper - 2 teaspoons
- Salt - 2 teaspoons
- Oil - 1/2 cup
In a LARGE bowl mix everything except the oil. Once it is mixed well, add the oil to a pan and once the oil is hot make small patties with the potato mixture, we made ours a little smaller than the palm of my hand, that way they stayed together well. CAREFULLY place the pancake in the hot pan and cook 2-4 minutes per side until slightly brown. Then allow the oil to drain off on a paper towel or on a cookie cooling rack.
You can serve them hot or once they are cool freeze them and reheat in the microwave for 30-45 seconds.