This is a simple dish that uses leftover turkey and some cupboard essentials. In less than an hour, if your broth is at room temperature.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 medium russet potatoes, peeled and shredded
- ½ medium yellow onion, chopped
- ¼ cup all-purpose flour
- salt and ground black pepper to taste
- 1 large egg
- ½ cup vegetable oil
Instructions
- Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
- Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
- Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.
- It is very important to heat the oil to cooking temperature before adding the potatoes. This helps keep the potatoes crispy and helps them not to absorb as much oil while cooking.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 35 mg |
| Sugars | 2 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Keep the potato layer thin and a medium to hot pan if you want a crispy pan-sized pancake. Otherwise, fry and stir routinely to brown or crisp all the shreds. I tried a thick 1 1/2+ inch layer for the pancake effect. Took a long time to cook on medium, but higher would’ve burned it. Did not cook well in the middle, mushy, so I ended up stirring it to brown more of the shreds.
Delish!!! The only changes I made was I doubled the potatoes added about 1/4cup flour & 1tsp epicure herb & garlic seasoning & omitted the egg. Will definitely be making this again. thank you for the recipe!!
I love how these turned out! I omitted the egg and added some extra seasonings. I really liked the addition of onions and I plan on making these again soon. Thanks for sharing!
Love this recipe!! It reminds me of Latkes. The egg helps keep it together and adds a bit of flavor to the potato. While it can be cooked as 1 big individual Hash Brown, this time I made 6 cakes. I served them with sour cream. I will be making them again!!
This is exactly how I make my hash browns with the exception of adding an egg. I tried it and I liked it but I don’t think it’s absolutely necessary. I made 1 large thin pancake and topped it with additional fried onions. It does take longer than the 5 minutes stated to achieve nicely golden browned, crispy hash browns, but well worth the time. Great recipe, thanks for sharing,