If you live in an area where hash browns are cooked on a grill, you're probably used to getting a pound of them every time you order a couple of eggs over easy. Unfortunately nothing is worse cold or heated up (except the eggs over easy). Next time, take 'em home and try this recipe for an appetizer. The salmon, etc. in the image are pretentious and unnecessary, but we were having fun. Potato pancakes are just great with sour cream or apple sauce.
Leftover Hash Brown Latkes
1-2 cups leftover hash browns
1 tbsp flour
1 egg
Oil for frying.
1. First step is for health. Spread the hash browns out on a few paper towels placed end to end. Roll them up and squeeze. Your arteries will thank you, and you may never eat hash browns again.
2. Add the hash browns to a bowl.
3. Add flour and egg and toss. You may need a little more flour if the mixure is super wet, but the egg will hold it together in frying, regardless.
4. Heat a nonstick pan and add a thin layer of oil.
5. Scoop out about 1/3 cup of the mixture and add it to the pan. Then flatten the pancake out with a spatula.
6. Cook over medium heat until browned on each side. Transfer to a plate. Add sour cream, apple sauce, etc.
7. If you're making a bunch, simply heat the oven to about 225 before hand, and place a thin sheet ban inside. As the pancakes finish cooking, place them in pan in one layer. They'll stay crispy.
1 comment:
Thank you for this simple but delicious recipe. I found your blog from searching on "leftover hash browns" which I wanted to use for breakfast. I look forward to using other recipes, since I usually have leftovers since I live alone, but hate eating the same thing again. There's usually something creative and different to do with them.
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