We like these served with ham and eggs for breakfast, but goes well as a side dish with chicken also.
Ingredients
- 1-1/3 cups finely shredded russet potatoes, squeezed dry
- 1 small onion, finely chopped
- 2 Tbsp. chopped celery
- 1 egg, lightly beaten
- 1 Tbsp. minced fresh parsley
- 1/2 tsp. salt
- 1/2 tsp. minced fresh marjoram or 1/8 tsp. dried marjoram
- 1/8 tsp. curry powder
- 1/8 tsp. paprika
- Dash pepper
- 1-1/2 tsp. canola oil, divided
Directions
In a large bowl, combine the first 11 ingredients. In a large nonstick skillet coated with cooking spray, heat 3/4 tsp. oil over medium heat. Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3 to 4 minutes on each side or until golden brown. Repeat with remaining oil and potato mixture.
2 Serving
By Connie from Cotter, AR
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