This has become a tasty toast-replacement on weekend breakfasts which has a lot of flavor as well as filling-up power.
For 3-4 patties you’ll need x4 medium potatoes (peeled and grated, either by hand or in a processor), x1 egg, 1/4 cup bread crumbs (we use Panko), 2-4 spring onions (chopped), 1 bunch of chives (1-2 Tbsp chopped; or use thyme), salt, pepper, and garlic powder. Olive oil and unsalted butter for the skillet.
Preheat the oven to 375.
Place the grated potatoes on multiple layers of paper towels, and cover with the same multiple layers of paper towels. Dry well by gently rubbing and moving the grated potato around. Place dried potato into a bowl and discard paper towels.
Add to the grated potato mixture in the bowl: egg, bread crumbs, onions, chives (or thyme, or both!) and a good dash of salt, pepper and garlic powder. Combine well with a large fork or spoon so that the liquid from the egg coats everything and the yolk is completely broken and spread throughout. (You could also add a small dash of lemon juice here if you wanted to amp up the brightness.)
Heat about 2 Tbsp olive oil and 1 Tbs butter in an overproof skillet over medium/high heat. With your hands or a large spoon make 3-4″ patties, about 1/2″ thick and place them in the heated pan and oil/butter mixture. Brown well on both sides and make sure the heat isn’t too high (you don’t want it to be smoking, but you do want it to brown), about 3-5 mins per side.
Place the entire skillet into the preheated oven and cook for about 8-10mins.
Serve on their own or place baked eggs with kale and parmesan on top.