Shredded Potato Pancakes/Hash Browns

Shredded Potato Pancakes/Hash Browns with Scrambled Eggs, Sausage and Toast
Potato Pancakes/Hash Browns with Scrambles and Sausage

Prep Time: 15 Min.

Cook Time: 15 to 20 Min.

5 med Potatoes Scrubbed Clean
1/4 Cup Diced Onions
3/4 Cup Flour
2 Lrg. Eggs
2 tsp White Vinegar
1 1/2 tsp Granulated Garlic
1 1/2 tsp Season Salt
1 tsp Season Pepper
Cooking Oil for Frying

Place a sheet pan with a cooling rack in the oven, heat oven to 200 degrees

Wrming Rack in Oven

Scrub the potatoes clean with a green scrub pad.

Scrubbed Potatoes

Shred the potatoes and place in a bowl with the vinegar and mix well to cover all the potatoes. The vinegar keeps the potatoes from turning gray. If you don’t like vinegar you can try lemon juice. Add the flour, egg, and seasonings and mix well again.

Potatoe mixture

Put oil in your pan about 1/4 inch deep, I’m using my good ol’ 12″ cast iron skillet, and bring to heat on a medium high burner.

Hot Oil in Cast Iron Skillet

Scoop out a very heaping fork full of the potato mixture and place in the hot oil. Mash down potatoes to about a 1/4 inch thick, be sure to keep the potatoes together in the form of a pancake. You should be able to cook 3 to 4 pancakes/hash browns at a time.

Cooking the Shredded Potatoe pancakes

Let cook for about 2 to 3 minutes or until the pancake is nicely browned. This is really important on the first side to set up the pancake to hold it all together. Use a thin metal spatula to flip the pancake. Unless you are using a non-stick skillet, then you should use a suitable spatula.

Place on the rack in oven to keep warm. They taste better the sooner you eat them. But the are also good re-heated after the cool down. They keep well for a couple of days and can be re-heated in a toaster oven. Just put on toast for a few minutes till hot.

Serving Suggestions:

Potato Pancakes/Hash Browns with Scrambles and Sausage.

8 Comments

8 Responses to “Shredded Potato Pancakes/Hash Browns”

  1. Chuck says:

    I don’t think there is anything better than crispy potato pancake on a sunday morning. Love it!

  2. admin says:

    Yeah these are Too Good. Hard to keep them from being gobbled up before the rest of breakfast is done. I’m adding you site to my Blogroll. I really enjoy your site.

  3. Hi there

    I just came accross your blog thanks to stumbleupon and I am loving the food pics that you have, they are all so bright and full of colour. I started off as a blogger myself a year ago and loved talking to other food bloggers around the world so much that I wanted to find a way of more people sharing photos and meeting other foodies. I used to get annoyed that I would be making so many great recipe videos and food photos and hardly anybody would see them! That is when I came up with http://www.ifoods.tv which is a new site for foodies all around the world to share food photos, recipes and videos as well as meeting other foodies. We are only starting off and are currently a small community but I would love to see you there sharing some of your amazing photos with other foodies! Keep up the good work on the blog and hope to talk soon.

    Cheers!

  4. werewolf says:

    Amazine site
    Thanks, webmaster.

  5. helmet says:

    Cool blog.
    Thanks, admin.

  6. sandrar says:

    Hi! I was surfing and found your blog post… nice! I love your blog. 🙂 Cheers! Sandra. R.

  7. Rich says:

    I love this. Sometimes wheni make hashbrown cakes, i do what we use to do at the wafflehouse when i worked there, and i dont use the flour or anything, just shred the potatos, throw them in a oiled skillet, cook both sides turn the heat down and top it with some cheese onions and jalapenos.

  8. I’ve shared you post on digg, good work

Leave a Reply