Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Recipe Summary test

Serves 4 (serving size: 2 cakes)


Ingredient Checklist


Instructions Checklist
  • Combine 3 tablespoons green onions, salt, potatoes, and eggs in a large bowl. Stir in flour.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Spoon 1/3 cup potato mixture loosely into a dry measuring cup. Add to pan; flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook 4 minutes on each side or until browned and crisp. Place cakes on a platter. Repeat procedure with remaining 1 tablespoon oil and remaining potato mixture until you have 8 cakes.

  • Top cakes evenly with salmon, sour cream, if desired, and remaining 2 tablespoons green onions.

Nutrition Facts

283 calories; fat 13.7g; saturated fat 2.8g; mono fat 6.2g; poly fat 3.3g; protein 13g; carbohydrates 27g; fiber 2g; cholesterol 112mg; iron 1mg; sodium 574mg; calcium 42mg; sugars 1g.