1½ cups shredded ham
½ cup chopped green onions
2- ½ tablespoons all purpose flour
¼ teaspoon salt
1 (20 –ounce) bag refrigerated hash browns
2 large eggs lightly beaten
Combine all ingredients except eggs, then add eggs; toss well. Scoop mixture by ¼ cupfuls into 1 tablespoon canola oil per batch in a large nonstick skillet over medium heat; flatten slightly and cook 5 minutes on each side or until browned
Recipe: serves 4
- Six big Yukon Gold (or any of your favorite yellow flesh potatoes)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 3 tbsp olive oil
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tsp fresh lemon juice
- 2 garlic cloves, pressed or minced
- 1 tsp Harissa, or your favorite hot sauce (Optional)
- Salt
- Freshly ground black pepper
Preheat the oven at 400F.
Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine.
Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes.
Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.
1 1/2 cups paper-thin onion slices
1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted
Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes.
Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
