October 14, 2012

Ham and Hashbrown Cakes

I love this recipe's use of leftover ham - great for a weekend breakfast and something different than our usual pancakes or omelets. Enjoy!

Cooking tip: The cakes tended to fall apart on me so I recommend packing them together by hand rather than just scooping them onto the skillet. If you don't you may end up with a breakfast hash rather than potato cakes.  

1½ cups shredded or finely chopped ham
½ cup chopped green onions
2½ tablespoons all-purpose flour
¼ teaspoon salt
1 (16 to 20-ounce) bag frozen shredded hash browns
2 large lightly beaten eggs 
1/2 TBS oil

Combine the ham, green onions, flour, salt and hashbrowns. Add the eggs; toss well. Heat 1/2 TBS oil in a non-stick skillet or griddle over medium-high heat. Scoop mixture by ¼-cupfuls onto heated pan (I recommend packing them by hand); flatten slightly, and cook 5 minutes on each side or until golden brown.

Yield: 6-8 cakes

Original recipe:

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