Table of Contents
Add broccoli to a large bowl with shredded potatoes, parsley, salt, pepper, chipotle chile pepper, and eggs. Stir together until well combined. Heat 2 tablespoons of cooking fat of choice over medium high heat. Use a small cookie scoop to drop your broccoli potato cake mixture into the hot pan.
Heat 2 tablespoons of cooking fat of choice over medium high heat. Use a small cookie scoop to drop your broccoli potato cake mixture into the hot pan. Press down on each cake with a fork or spoon to flatten them. Cook for 4 to 5 minutes on each side or until browned.
These Broccoli Potato Cakes are a fun and healthy side dish. You get all the crunch you love in hash browns made from shredded potatoes plus the added bonus of some good for you broccoli! Plus, unlike traditional potato latkes, these include no flour or baking powder. Just the good stuff, friends.
Directions Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, melt 2 tablespoons butter. Pour half of the mixture into a 10×6 inch baking dish. Cook broccoli according to package instructions; drain well. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
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