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–+ servings

Seasoned Hashbrown Patties

Marla Hingley
Make one flavor, or divide the potato mixture and try all three!
5 from 1 vote
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 2 lbs russet potatoes or potato of your choice, peeled & shredded
  • 2 eggs
  • 2 Tbsp GF flour
  • 2 Tbsp butter or margarine melted
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp oil

Zesty Herb

  • 1/4 cup fresh dill chopped
  • 2 Tbsp fresh Italian parsley chopped
  • 1 Tbsp fresh chives chopped
  • 2 tsp lemon zest

Smoky Red Pepper

  • 2 Tbsp fresh cilantro
  • 1 red pepper seed and finely diced (or 2 Tbsp pickled red jalepeno pepper)
  • 1/4 red onion finely diced
  • 1/2 tsp paprika

Broccoli & Cheddar

  • 1 1/2 cups broccoli florets finely chopped
  • 2 cloves garlic minced
  • 1/2 cup sharp Cheddar cheese grated (add 1 Tbsp of cheese to the tops of each cooked pattie)

Instructions
 

  • Rinse shredded potatoes in water, then pat dry with towel. This will remove excess starch which turn the potatoes gummy.
  • Place potatoes into a large bowl and add eggs, flour, butter, salt and pepper and mix well. Add the seasoning of your choice, or divided the potato mixture up and make a few different flavor batches.
  • Grease 2 non-stick baking sheets with oil, then make 6 mounds onto each sheet. Flatten with a spatula, and spray tops with some cooking oil. Bake at 350°F for 15-20 minutes or until tops and bottoms are golden.

Notes

Mix in some sweet potato for added color and flavor.
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