Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Monterey Potato Cakes




Source of Recipe


Chef Mario Lopez


List of Ingredients




4 cups frozen hash browns. Thawed. (the shredded kind)
4 large eggs, lightly beaten
1 & 1/2 cup grated monterey jack cheese
1/4 cup parmasan cheese (I used the 'green can' type)
1/2 cup dried parsley flakes.


Recipe



Mix all together and fry in a combination of canola oil and butter.
The recipe called for 3/4 cup oil and 1 stick of butter. I thought
it was too much butter and will use less next go around. It also
suggested a cooking time of appox. 2 minutes on each side. Mine
took a little longer. Season with kosher salt according to taste after
cooking.