Category : Recipes

Sub Category : Vegan/Vegetarian

INGREDIENTS:
1 (20-ounce) package refrigerated hash brown potatoes*
1/4 cup freshly grated Parmesan cheese
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 large eggs, beaten
3 green onions, thinly sliced
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
DIRECTIONS:
In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
Serve immediately.