Oven-Baked Herbed Potato Pancakes

Frozen shredded potatoes turn into elegant pancakes when mixed with fresh herbs, an egg, and a touch of parmesan cheese. (Victoria de la Maza)

Frozen shredded potatoes turn into elegant pancakes when mixed with fresh herbs, an egg, and a touch of parmesan cheese. It’s all about the presentation, right? Shape the mixture into silver dollar-sized pancakes to bake on a cookie sheet, as I do here, or press it into small muffin tins. Young cooks can help form the patties.

Shape the potato mixture into silver dollar pancakes—young cooks can help out here. (Victoria de la Maza)

Serves 4

• 2 cups frozen hash browns (peeled and shredded potatoes), thawed
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup mixed herbs such as dill, parsley, and chives, finely chopped, plus additional for garnish
• 1 large egg, beaten
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Olive oil

Preheat the oven to 400 degrees F.

In a large bowl, mix together the potatoes, parmesan, herbs, and egg. Season with salt and pepper.

Cover a baking sheet with parchment paper. Using a tablespoon measure, shape the mixture into patties, squeezing out any remaining liquid as you go, and place on the cookie sheet. Decorate each pancake with a parsley leaf and lightly drizzle olive oil on top.

Bake for 10 minutes, then flip the pancakes and bake for another 5 minutes, until golden on the outside and soft inside. Serve hot.