Hash Brown Cakes | Paula Deen
Dry-grated potato and shallot cakes topped with cheese, fried until golden and crispy—serve warm for a delicious side dish.
Ingredients
- 1 pound Yukon gold potatoes
- 1 shallot
- 1/2 cup Shredded Cheddar
- 1/3 cup All-purpose flour
- 2 tablespoons Chopped fresh parsley
- 1 large egg
- kosher salt and freshly ground black pepper
- Peanut oil
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