I make potato pancakes, also called latkes, but when I saw these hash browns, cooked in pancake form, I had to make them. My reason for this is that they have corn meal in them. I have been making latkes for many years and I have never put corn meal in them and I had to find out, if it would make a difference. Actually, I make my latkes with nothing other than potatoes, eggs and onion. No flour, no seasonings other than black pepper, nothing to mar the flavor of the potatoes. Now, I am perfectly willing to add corn meal in the future. It gives them that something extra.
Weekend Hash Browns (adapted)
3 medium russet potatoes
1/4 cup gluten-free flour
1/2 teaspoon salt
2 tablespoon diced onion
1 tablespoon olive oil
1 large egg
1/4 teaspoon garlic powder
small amount of olive oil for frying
Shred potatoes and onions in a food processor for speed. Otherwise, use your hand shredder and have fun. I go for the economy of time.
In a small mixing bowl, whisk egg and oil. Add to potato mixture.
Sift together GF flour, cornmeal, salt, and garlic powder. Stir into potato egg mixture.
In a large non stick skillet, coated with a small amount of oil, drop by tablespoonfuls into pan over medium-high heat. Flatten patty some and cook until crisp and browned on bottom. Flip patty and cook until well browned.
Looking back on the wonderful recipes from last week:
|Fajita Burgers from Veggie Converter|
|Dandelion Blossom Veggie Burgers from Nature's Nuture Blog|