Wednesday, September 22, 2010

Hash Brown Cakes

I found this recipe in the April 2010 edition of Cooking Light:

1-1/2 cups shredded ham
1/2 cup chopped green onions
2-1/2 TBS flour
1/4 tsp salt
1 - 20 oz. bag refrigerated shredded hash browns
2 large eggs

Mix all ingredients together until well combined.

Heat 1 TBS oil per batch in a large nonstick skillet over medium heat. Scoop mixture by 1/4 cupfuls into skillet. Flatted slightly, and cook 5 minutes on each side or until browned.

Just plain YUMMY.....

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