Shredded Potato Cakes

ART: Chef Hat

2 Idaho potatoes (shredded)
1/4 cup chopped red onions
1/4 cup chopped red, yellow and green bell peppers
1/6 cup chopped scallions
1/4 cup chopped scallions
1/4 cup AP flour
2 eggs
salt and pepper
peanut oil
2 tbsp. butter

Shred potatoes and mix all ingredients together. In a pan, add peanut oil and butter, about 1/2-inch to 3/4-inch deep. When oil is heated, use 2 to 3 tbsp. of potato cake mixture (equals 1 cake).

Place as many as will fill in the pan. Cook approximately 2 minutes each side until golden brown.

Serves 4

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