These were a weekend favorite and I suppose may be the reason why I’m partial to the pressed together, deep fried hash browns of one fast food restaurants, though not seasoned nearly as well as these. I love these and lessen the guilt of eating yet another fried meal by using non-fat Greek yogurt with them instead of sour cream.
My partner who is Jewish, is used to these just with onion and salt and pepper, but I’m partial to the marjoram and loads of garlic. That seasoning is very Czech and that’s how I like them. I also wouldn’t eat them with applesauce but that’s just my preference. When I make them I’ll season and grate the potatoes and then add the garlic and marjoram into part of them for me and leave the rest plain for him. It’s easy to keep both of us happy.
- 4-5 Potatoes, Washed, Peeled and Grated
- 1 Tablespoon of Salt
- 6-8 Garlic Cloves Minced
- 1 Small Onion Grated
- 1 Tablespoon of Marjoram
- 2 eggs
- ½ Cup Flour
I know that may sound like a lot of garlic, and if you are not so keen on it you can cut back a little. Mix all the ingredients together and then set a nice large frying pan on medium to high heat. This is where I use my cast iron pan. You can get two going at once if you want to make them quickly.
Put about ¼ to ½ inch of oil into the pan and wait until it’s nice and hot, once hot, spoon about a half cup of the mixture into the pan and press it down and spread it out into a nice thin pancake, cook until golden brown then flip over.
These can be served with, applesauce, sour cream or with plain yogurt like I have them…