Jefferson County Recipe of the Day: Potato-Chive Wedges

This recipe makes a great side dish!!

Potato-Chive Wedges


1 – 16 oz. bag frozen hash brown potatoes, thawed
1 tablespoon chopped fresh chives or scallions
Coarse salt and ground pepper
3 tablespoons olive oil


~Place potatoes between paper towels. Press to remove excess moisture.Transfer potatoes and chives to a medium bowl. Season with salt and pepper and toss to combine.

~In a medium nonstick skillet, heat oil over medium. Add potato mixture. Press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes.

~Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more.

~Slice into wedges before serving.

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