Tuscan Potato Pancakes
Crisp outside, tender inside, and full of Tuscan garlic flavor—these potato pancakes deserve a place beside brunch eggs, roasted chicken, or simply a generous spoonful of herbed cream. They are pantry-simple but feel like something from a cozy bistro.
Ingredients
Method
- Mix hash browns, egg, onion, Tuscan Garlic, salt, and pepper until the mixture holds together when pressed.
- Heat Butter Olive Oil and Rosemary Olive Oil in a skillet over medium heat. Press 1/4-cup portions into flat pancakes and cook 3 to 4 minutes per side until deeply crisp.
- Drain briefly on a rack and serve hot with herbed sour cream and scallions.
Notes
Time: 35 min
Kitchen tip: Removing moisture from thawed hash browns is the secret to a crisp crust instead of a steamy, soft pancake.
