I love making these potato cakes for a change once in a while. They are easy and really tasty! You don't even have to buy a lot of ingredients if you have potatoes in the house. I like to have already seasoned Bob Evans Hash Browns in my fridge as one of my easy and quick dinner options. You can use any brand and seasonings of your choice.
Take your potatoes to the next level!
1 pound of Hash Browns (I use Bob Evans seasoned)
2 tbsp chopped green onions
2 tbsp chopped cilantro
2 tbsp butter (unsalted)
1. In a mixing bowl beat the eggs over Hash Browns and stir well with your hands. Add the chopped greens.
2. Melt the butter in a cast-iron skillet till hot. Scoop 1/2 cup potato mixture and into the skillet and flatten with a spatula. Cook at medium high heat until golden and crisp about 4 minutes and then flip to cook another 3 to 4 minutes.
3. Serve with your favorite veggies or salad.
Note: You can also bake if you prefer. Preheat oven to 425 F. Butter large nonstick baking sheet. Place potato mounds on prepared baking sheet, spacing apart. Roast for 15 minutes turning mounds over with spatula, pressing down to flatten like pancakes (a bit thicker). Reduce oven temperature to 350 F and bake until golden and crisp.