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Brueck's Potato Pancakes

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Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish! 



Ingredients
  • 1 20-ounce package refrigerated hash brown potatoes*
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 green onions, thinly sliced
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions
  1. In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
  2. 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.
  3. Serve immediately.

Notes
  • *4 large russet potatoes can be substituted, coarsely grated and drained completely to extract as much liquid as possible.

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