I had a few Yukon gold potatoes left over from the holidays, and I kept seeing them in my kitchen. They were literally begging me to do something about their fate. Okay then!
Pattie cake or Pancake?
Since I love hash browns and green onions, I went to work and grabbed my box cheese grater. Yes, I could have grated the potatoes in my Cuisinart. I needed the motion of assembly this weekend to get my head back on to 2020.
- 6 medium size gold potatoes, peeled and grated
- 2 green onions, chopped fine
- ½ teaspoon favorite herb blend, the sky’s the limit! I used my own garden herb mix of rosemary, sage, thyme and oregano with just enough kosher salt and garlic for taste. Find other ideas here https://www.starlightherb.com/collections/rubs-blends or at your local store.
- ½ cup flour
- 2 eggs, lightly beaten or 1/3 cup egg whites
Preheat oven to 350 degrees. Prepare large sheet pan with silicone mat or parchment paper.
Combine potatoes, green onions, beaten eggs, flour, herbs in large bowl until thoroughly combined.
I used a 2/3 cup to scoop portions and place on my baking sheet. You can keep your scoops rounded and thick or press down for a flatter pancake.
Bake the rounded scoops 30-40 minutes, or pancakes 20-30 minutes. At the very end, switch to broil to brown the tops.
Enjoy! Bon Appétit!