With reference to an old Edmonds Cookery Book, these are the predecessors to hash browns.
2½ tb flour
2 tb milk
2 tb grated cheese
salt and pepper
1 medium raw potato, grated
1 tsp Edmonds baking powder
- Beat the egg, add the flour, milk, cheese, s & p.
- Add the grated potato and baking powder just before cooking.
- Don't fry in shallow fat; spray the non-stick pan and cook them when it is hot, turning over when brown or when the tiny bubbles on top pop.