Baked Potato Patties
Submitted by powens1961
Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minHash browns went on a health kick and came back better than ever.
Coarsely shredded potatoes get mixed with minced onion, fresh parsley, black pepper, and a touch of whole wheat pastry flour, then shaped into patties and baked on a nonstick sheet until crisp.
No oil. No eggs. No butter. Just potatoes and a hot oven doing all the work.
A quick flash under the broiler at the end gives them that golden-brown crunch on top that makes the whole thing feel indulgent even though it’s not.
Kitchen Tips
- Squeeze as much moisture out of the shredded potatoes as you can. Wet potatoes steam instead of crisping.
- Use the coarse side of a box grater for the best texture. Too fine and you’ll get mush.
- Don’t skip the broiler step at the end. Those last two minutes of browning make a real difference in crunch.
- Serve alongside eggs for breakfast or as a side with grilled chicken for dinner.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and flour. Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place the patties under the broiler during the last few minutes for browning.
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