Southwest Sagebrush Potato Pancakes
Ready, set, cook! Special edition contest entry: these southwest style hash browns were the perfect ingredient to blend all the flavors of the southwest into the perfect potato pancake! the result was a dish that had great flavor and flexibility. great as a side dish, great as a breakfast with an egg on top, great as a snack. all wonderful plain or topped with salsa for an extra kick!!
Steps
Preheat oven to 400 degrees.
Line 2 cookie sheets with foil and set aside.
In a large bowl , put 20 ounce bag of simply potatoes southwest style hash browns that have been squeezed in paper towels to remove extra moisture.
Stir in beaten eggs , flour , grated carrot , chopped red pepper , scallions , chopped cilantro , taco seasoning , salt and pepper.
Heat a non-stick griddle pan on medium high heat while you are blending the ingredients.
Melt 1 teaspoon vegetable oil with 1 tablespoon butter together in the pan , and using a half cup measure , scoop out four servings of potato mixture and put onto hot griddle.
With a spatula , press down to flatten to approximately 1 / 4 inch thick and cook for 3 to 5 minutes or till crisp and brown on the bottom.
Flip each patty over , cook till brown on bottom , and place on the prepared cookie sheets.
Repeat with remaining potato , vegetable oil and butter.
Put the cookie sheets with the eight patties into a 400 degree oven for 5 minute.
Ingredients
simply potatoes shredded hash browns, extra large eggs, all-purpose flour, carrot, red pepper, scallions, fresh cilantro, taco seasoning, salt, pepper, vegetable oil, butter, salsa