Yesterday I gave you the recipe for Ham Steak with Parsley Sauce. Today I thought you might be interested in knowing what else I served with the ham, because sometimes coming up with suitable side dishes can be a real pain. This quick, easy and tasty jumbo potato cake, cut into wedges, made the perfect accompaniment, and it rocked that parsley sauce just as well as did the slice of ham.
Scallion Potato Cake
1 16-oz. pkg. frozen hash browns, thawed and squeezed dry
1/3 cup sliced scallions
2 tablespoons flour
1/8 teaspoon garlic salt
Freshly ground black pepper
1 extra-large egg, lightly beaten
3 tablespoons vegetable oil, divided
Combine potatoes, scallions, flour, garlic salt, pepper, and egg in a large mixing bowl.
Heat 2 tablespoons of the oil in a nonstick skillet over medium heat until hot, but not smoking. Add potatoes, spread to the edges, and flatten into an even layer. Cook 8 minutes, or until golden brown. Slide pancake onto a plate, top that with another similarly sized plate, and flip it over.
Add the remaining tablespoon of oil to skillet; heat until shimmering. Slide pancake, browned side up, back into skillet. Cook for 5 minutes more, or until golden brown and crispy at the edges.
Cut potato cake into wedges and serve with additional scallions, sour cream, applesauce, or parsley sauce.
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