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20 oz bag
Frozen, shredded hash brown potatoes
Gluten free all-purpose flour
(may substitute all-purpose flour)
Combine all ingredients in a large bowl.
Add a teaspoon of oil to a preheated frying pan over medium heat.
Add 4-5 heaping tablespoons of potato mixture to the hot pan.
Flatten with the back of a spoon.
Fry 3-4 minutes or until golden brown. Turn with a spatula and fry an additional 3-4 minutes.
Transfer cakes to a sheet pan and cover with foil. Keep warm in a 175 degree oven.
Repeat with remaining potato mixture.
For a new twist, spoon mixture into greased muffin tins and bake at 400 degrees for about 30 minutes or until golden brown. Serve.
Serving Suggestion: Serve with applesauce.