Potato Kale Hashbrowns

Use refrigerated or frozen shredded potatoes to make these veggie packed pancakes in minutes. Or stir together the night before and have ready in the refrigerator to cook for breakfast.

By Rosemary Mark

Yield: 2 pancakes per serving (4 Servings)
Prep: 5 mins
Ready In: 15 mins
Cook: 10 mins
Course: Breakfast

Ingredients

2 cups (about 6 ounces), refrigerated or frosen shredded potatotes
1 cup (packed), kale leaves cut in thin strips
2 eggs
3 tablespoons finely chopped onion
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
generous grind of fresh black pepper
1-2 tablespoons olive oil

Directions

Combine all ingredients except oil in a medium bowl. Stir well to combine. If using frozen potatoes, let stand 5-10 minutes for potatoes to thaw slightly. (Can cover and refrigerate up to 12 hours before cooking).
Heat 2 teaspoons olive oil in a non-stick skillet on medium heat. Stir potato mixture again. Scoop two or three 1/4 cup mounds into skillet and flatten to make 3-4-inch pancakes. Cook on medium-low heat 3-4 minutes, until golden brown and cooked through, turning once. Repeat with remaining oil and potato mixture. Serve warm.