Hashed Brown Potato Cakes With Fried Eggs Recipes

BACON POTATO CAKES WITH HAM STEAK, EGG, AND SLICED AVOCADO

Steps:

• Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
• Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
• To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200 degrees F.
• In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
• Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
• Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

HASHED BROWN POTATO CAKES WITH FRIED EGGS

Steps:

• In a saucepan of boiling salted water cook the potatoes, peeled, for 10 minutes, drain them, and let them cool until they can be handled. Grate the potatoes coarse into a bowl. While the potatoes are cooking, in a large skillet sauté the ham in 1 tablespoon of the oil over the moderately high heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. To the skillet add the onion, the bell pepper, the pimiento, and salt and pepper to taste, cook the mixture over moderate heat, stirring, until the vegetables are softened, and add it to the potatoes with the ham. Season the mixture with salt and pepper and combine it well. To the skillet add the remaining 1 tablespoon oil and heat it over moderately high heat until it is hot but not smoking. Form the potato mixture into 2 cakes, fry the cakes in the oil for 4 minutes on each side, and make an indentation in each cake. Break 1 of the eggs into each indentation, season the eggs with salt and pepper, and cook them covered, for 6 minutes, or until they are cooked through and the potato cakes are crisp and golden.