4cupsfrozen hash brown potatoesor 4-5 large russet potatoes, peeled & shredded
2largeeggslightly beaten with a fork
¼cupPanko bread crumbs (substitute regular bread crumbs if you prefer them)
1cupfresh cranberries
½cupshaved Brussels sprouts(about 5 sprouts)
½teaspoonblack pepper
¼teaspoonsalt
¼cupgrapeseed oilor other high smoke point oil, such as avocado oil
Instructions
Using paper toweling, cheesecloth, or a non-terrycloth dish towel, squeeze as much liquid from shredded potatoes as possible. The drier they are, the better they'll bind. Place potatoes into a large bowl.
To the same bowl, add beaten eggs and all additional ingredients, except for the oil. Mix with a wooden spoon or spatula until well combined.
Add oil to a large frying pan over medium heat. When ripples start to appear in the oil, it is ready to be used.
Use clean hands to form pancakes out of the potato mixture, each approximately 2-3 inches in diameter (smaller or larger to your preference). Very carefully place patties into the hot oil. Don't overcrowd the pan as it will prevent the pancakes from getting crispy. Cook pancakes over medium heat for 3 minutes on one side, then flip and cook for 3 minutes on the other side. Place on a cooling sheet lined with paper toweling to drain excess grease.
If necessary, add more oil to the pan for cooking additional batches.
SERVING SUGGESTIONS: Drizzle with warm maple syrup, applesauce, or sour cream