Hash Brown Cakes

1. 1

   Grate the potatoes and shallot using your food processor.

2. 2

   Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture.

3. 3

   Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper.

4. 4

   Mix well.

5. 5

   Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot.

6. 6

   Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula.

7. 7

   Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes.

8. 8

   Remove to a paper-towel-lined baking sheet to drain.

9. 9

   Repeat in batches.

10. 10

    Cook's Note: To keep hash brown cakes warm before serving, place in a single layer on a wire rack set over a baking sheet and place in a 200 degree F oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.