Easy Potato Pancakes

• Produce

  • 2 cloves Garlic
  • 3 Green onions
  • 1 (20-ounce package Hash brown potatoes, refrigerated

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Cayenne pepper
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on damndelicious.net

Description

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.