Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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Hayes: Hi! I am Hayes, the Green Girls Food Guru and you are watching the greengirlstv. The greengirls.com
Today, we’re going to make mushroom potato hash cakes. They are kind of like a breakfast item but they can also be served as a little appetizer. So for today’s ingredients, you’ll need eight small mushrooms, two eggs, two medium russet potatoes, two tablespoons parsley, 6 tablespoons Greek yoghurt, one tablespoon dill fronds, two teaspoon of salt, and one teaspoon of pepper.
We’re going to start off with our little mushrooms. Take the stems out, then just slice them. Then stack up three or four slices, whatever you think you can manage. Then cut them long way, so making kind of like little mini matchsticks from the mushroom caps. This is just so to make sure of the potatoes that they are in the same shape. Next, we are going to peel the potatoes and grate it. Drain out the excess water from the shredded potatoes because we are going to add the eggs to this mixer. So try to get be wet enough. Now you want to add in a little matchstick mushrooms and let’s crack in these two eggs here, give this parsley a little chop, add in here. Then add in our salt and pepper, stir the things together.
Now we’re on the stove medium heat, let the pan heat up, like I always say, before you add the oil. Let’s add in about a tablespoon of oil to start, any vegetable oil is good, a handful, just want to kind of give it a little squeeze. If you don’t want to be wet, then you want to nice and moist. Okay.
You just want to let them pan fry until they are golden brown. You can make these large or small depending on how you want to serve them. You could make a bigger cake and serve it with like a poached egg over it, that will be really tasty for breakfast. I like to put it on medium heat. If you put it on higher heat, it’ll cook too much, on the outside and not in the inside. May be brown in low heat then it’ll absorb too much of the oil and we’ll get that crispy brown color we’re looking for. These are getting to be a nice golden brown. I just turn them over. And let them get that same way from the other side.
Oh, yeah! Oh, yeah! Let’s see is it ready yet? Yeah. Good for me, you can go a little darker if you wanted to. Looking good. These are done on both sides, I’ll just turn the heat off, follow me over and I will put these on a tray, a little platter. We’re going to garnish with a little bit of thick Greek yoghurts. And we got little fresh dill fronds here, break them off. And they are the mushroom potato hash cakes with a little dollop of Greek yoghurt. I am Hayes, the Green Girls Food Guru. And you’re watching the greengirlstv.