Hashbrown Potato Cakes
1 pound russet or round red potatoes
1/2 of a medium onion, very thinly sliced
1 tablespoon olive oil
2 teaspoons snipped fresh thyme or
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
green onions chopped (optional)
1. Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with
cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a
large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.
2. Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray.
Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded
measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture
with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato
cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes
more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm,
uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato
mixture, stirring mixture frequently. Garnish with chopped green onion if desired.
Makes 8 servings (2 potato cakes per serving)
Nutritional Information: Calories: 59; Protein: 1 g; Fat: 2 g; Carbs: 9 g;
Exchanges: Fruit 1, Starch 1, Fat 1