A fun and simple alternative to the usual meal of hash browns and eggs.
- 2 cups Frozen hash browns or grated potatoes
- 1 whole Egg
- ½ cups All purpose flour
- 1 teaspoon salt
- 1 teaspoon Pepper
- ½ cups grated mozzarella
If using frozen hash browns, allow the bag to thaw or reheat in the pan for 2-3 minutes. Remove and wring out any excess moisture (important!). If using regular potatoes, grate the potatoes, then rinse with cold water and pat dry to remove excess moisture.
Add all the ingredients to a large bowl and mix.
Heat skillet over medium heat. Add scoops of the hash brown mixture and form a patty of the flattening mixture with a spatula. Bake for 10-12 minutes, turning every few minutes, making sure the patties are golden brown and crispy.
If desired, serve with a dollop of sautéed spinach and a sunny-side-up egg on the hash brown pancake.