Directions:
- Grate the potatoes and shallot using your food processor. Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture. Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper. Mix well.
- Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot. Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula. Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Repeat in batches.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.72 Kcal (907 kJ) | ||
| Calories from fat | 54.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 61.33mg | 20% | |
| Sodium | 110.04mg | 5% | |
| Potassium | 619.54mg | 13% | |
| Total Carbs | 33.3g | 11% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 92.7mg | 515% | |
| Calcium | 139.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 120.59 Kcal (505 kJ) | ||
| Calories from fat | 30.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 9% | |
|---|---|---|---|
| Cholesterol | 34.13mg | 20% | |
| Sodium | 61.23mg | 5% | |
| Potassium | 344.74mg | 13% | |
| Total Carbs | 18.53g | 11% | |
| Sugars | 1.94g | 14% | |
| Dietary Fiber | 1.29g | 9% | |
| Protein | 5.2g | 19% | |
| Vitamin C | 14mg | 42% | |
| Iron | 51.6mg | 515% | |
| Calcium | 77.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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