Plenty of Potato Cakes

2:44 PM


Honestly I didn’t think about sides when I planned our New Year’s Feast.  I was too excited about this brisket.  I remembered that I had leftover hash browns from the Christmas casserole, so my husband begged for Potato Cakes.  They turned out to be a perfect accompaniment for the brisket.  Meat and potatoes, duh.  Bare with me, I’m new to this meat world, remember? 
I found this quick recipe on dependable www.cooks.com.
What You Will Need:
½ pkg frozen hashbrowns, thawed
What You Already Have at Home:
3 eggs
¼ C flour
2 T dried minced onion
¼ C milk
½ tsp salt
Dash of pepper
Skillet (I used an electric skillet and didn't need the oil)
Vegetable oil
2 medium bowls

Plate lined with paper towel
1)      Mix hashbrowns, flour, onions, salt and pepper in medium bowl.
2)      Mix eggs, 2 T vegetable oil and milk in another medium bowl.  Add to hashbrown mixture and coat evenly.
3)      Heat up oil in skillet.   Add cakes to skillet and cook until browned on both sides.
4)      Drain on paper towels before serving.  (I used my electric skillet to cut back on oil.)
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