Hash Brown Potato Cakes
Recipe from Diabetic Living

These little potato and herb cakes make a nice side dish recipe for beef or chicken but could also be served as an appetizer.



by 14  people


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Ingredients
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    1   pound 
    russet or round red potatoes
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    1/2  
    of a medium onion, very thinly sliced
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    1   tablespoon 
    olive oil
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    2   teaspoons 
    snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    Nonstick cooking spray

Directions
1.
Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.
2.
Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).
Nutrition information
Per Serving: cal. (kcal) 59, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, fiber (g) 1, pro. (g) 1, sodium (mg) 75, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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