Here is a recipe for Rosemary Potato Pancakes. This recipe would go a nice twist on hasbrowns for breakfast or you could even make it for dinner (it would be great served with chicken).
Rosemary Potato Pancakes
Makes approximately 1 dozen pancakes
- 1/4 cup vegetable oil
- 6 small to medium potatoes, peeled and grated
- 1 medium onion, grated
- 1 tablespoon fresh rosemary, chopped
- 4 eggs, beaten
- 2 and 1/2 tablespoons flour
- A few pinches of salt and pepper
After grating the potatoes wrap them up in a clean towel and squeeze to remove as much moisture as possible. In a large bowl combine the grated potato, onion, rosemary, salt, pepper and eggs. Add in the flour and stir to combine.
In a large skillet heat the oil over medium heat. Drop approximately 2 heaping tablespoons of the potato mixture in to the hot oil. Using the spoon pat down the potatoes to form a pancake. Allow to cook until the first side is golden brown before flipping. Once cooked drain on a paper towel. Keep them in a warm oven until ready to serve.
Disclaimer: this is not a Bewitchin’ Kitchen original recipe. Just a recipe I found online, liked and wanted to share. The original recipe came from All Recipes.