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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Got this from Everyday Food (a Martha Stewart magazine). It looks so good, but I haven't tried it yet (posting here for safe keeping). Ingredients:
1 (16 ounce) bag frozen hash brown potatoes, thawed |
1 tablespoon chopped fresh chives or 1 tablespoon scallion |
coarse salt |
fresh ground pepper |
3 tablespoons olive oil |
Directions:
1. Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes to a medium bowl and add chives. Season with salt and pepper; toss to combine.
2. In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake.
3. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more.
4. Slice into wedges and serve.
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