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.....