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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