Loaded mashed potato cakes! I love mashed potato cakes mom always made them after Christmas and Thanksgiving with left over mashed potatoes. Dad loved them so much he would monitor how much we put on our plates so there would be plenty left over the next
Slice whole potatoes almost all the way through, so that the slices are all still attached at the bottom of the potato. Drizzle with olive oil and your favorites potato seasonings, bake for about 40 minutes at 425
Parmesan Hash Brown Cups made in a muffin tin with hashbrowns, olive oil, salt, cheese and green olives. Photo tutorial with step by step written directions for recipe. These hashbrowns are the perfect size for a fancy brunch or breakfast on the go!