For some reason I always seem to find a bag of frozen hash browns that I completely forgot about when I clean out our freezer. I guess it is an ingredient I don’t use all the frequently but still like to have on hand. The other day when I was looking through the freezer, I found not one, but 3 bags of hash browns hiding in the back. I figured I better find a way to use them, and these pancakes were one of the solutions I came up with. We all loved them, especially with the avocado cream. They are perfect for when you want a side dish that is quick but a little different from the routine.
Quick Potato Pancakes with Avocado Cream
Serves: 4 Servings
Ingredients
- FOR THE PANCAKES:
- 16 ounces frozen hash browns (we love Alexia's Yukon Gold)
- ½ cup Monterey Jack cheese, grated
- ½ small onion, diced
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ⅓ cup flour
- 1 egg
- Salt and pepper to taste
- Canola oil, for pan frying
- 1-2 green onions, thinly chopped, for garnish
- FOR THE AVOCADO CREAM:
- 1 avocado, split, with pit removed
- ½ cup greek yogurt
- 1 clove garlic, minced
- 1 lime, juiced and zested
- Salt and pepper, to taste
Instructions
- Dump frozen hash browns in a strainer and rinse with cold water until defrosted. Squeeze excess water out of hash browns and place in a medium bowl. Add in cheese, onion, garlic, chili powder, flour, egg, and salt and pepper, and stir to combine.
- Make the avocado cream: in the bowl of a food processor, combine all ingredients and process until smooth. Scoop the mixture into a serving dish and set aside.
- Preheat a skillet over medium to medium high heat. Add enough canola oil to coat the bottom of the pan with a thin layer of oil. Drop potato mixture by large tablespoon-full into the hot oil, then flatten with a spatula to make a flatter pancake shape. Cook until golden brown, about 2 minutes, then flip and cook until golden brown on the other side, another 1-2 minutes. Drain on a paper towel.
- Serve warm pancakes with a dollop of the avocado cream and with green onions sprinkled on top.
Notes
Source: Avocado cream adapted from Annie Eats
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