Hash Pancake

It’s a veggie burger/sausage and hash brown hybrid! (Or a “meaty” potato pancake…)

For each pancake…

  • 1 potato-scrubbed, peeled, and shredded
  • 2-4 Tbsp pecan meal (depending on size of potato) (Didn’t actually measure, sorry.)
  • onion powder
  • sage
  • salt
  • oil

To Make:

  1. Heat a little oil in a frying pan.
  2. Pour in shredded potato. Reduce heat to medium (if higher) or between low and medium (if your stove at medium heat is too hot and tends to burn things quickly).
  3. Shake on salt and onion powder-to taste. If you are not sure how much you need, start with a pinch or two of each, mix, taste a shred of potato, guess how much more you need (if any more) and add a little more at a time.
  4. Add pecan meal and a pinch or two of sage.
  5. Add a little more oil (about 1 tsp).
  6. Mix and shape into a patty right on the pan.
  7. Fry for about 3-5 minutes on each side.
  8. Reduce heat to between low and medium, cover, and cook for another 3-5 minutes.
  9. This should have formed a patty/potato pancake. If your potato was a big one, you could probably make 2 or 3 instead of 1 large pancake.

The resulting product should look like a shredded potato pancake, but darker because of the pecan meal. It should be crispy and golden brown to dark brown on each side (but may burn and blacken a little, depending on heat and time cooked). May or may not be soft on the inside. I recommend testing the pancake by trying a little piece. If potatoes are still too tough, cook them covered on lower heat until soft.

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