Hash Brown Patties
I’m making this a quick post today — Our family had “breakfast” for “supper” last night. I can remember Mom doing this every so often, she would make sausage patties and stand at the stove flipping pancakes while everyone else alternately ate them and waited for the next one.
Last night we had sausage patties, eggs-over-easy, and hash browns. Pat does the eggs, which we all call “dippy eggs” because he is better at them than I am. (I prefer scrambled, so I don’t have the knack of getting those dippy eggs just right.)
I worked on the sausage and hash browns. This recipe for hash brown patties, a.k.a. potato pancakes, has been in my recipe box for a long time. I honestly cannot recall where it came from.
Hash Brown Patties
4 servings
4 c. shredded potatoes (frozen is fine, but they should be thawed first)
1 egg
3 T. flour
1 t. salt
1/4 t. pepper
2 T. minced onion
oil for frying
Start by beating the egg, then add all of the other ingredients, except the oil. Put your largest skillet over medium heat and cover the bottom with oil. Unfortunately, these require plenty of oil and you will have to add more each time you add new potatoes to the skillet. Use a one-third measuring cup and scoop a glob of potato mixture into the hot skillet. Fry for several minutes, then turn and fry a few more minutes. You want them nice and golden brown. Repeat until all of the potato mixture is gone.
Have a Great Day!
Add comment October 17th, 2006