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Horseradish Hashbrowns

Crispy hashbrowns infused with herbed horseradish and sour cream.

Yield: 13, #8 scoop servings
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Horseradish Hashbrowns


12  cups Golden Grill┬« Seasoned Hashbrowns, refreshed (0.5 a carton)
3/4  cup Liquid whole eggs
1  cup Flour, all purpose
1  Tbsp Horseradish, prepared
1/2  cup Chives, minced, divided
1  cup Sour cream


  1. Refresh hashbrowns according to directions. Toss hashbrowns with eggs, flour, horseradish and 0.25 cups of the chives in a large mixing bowl until thoroughly combined.
  2. In a separate bowl, stir together sour cream and remaining chives until thoroughly combined. Refrigerate until ready to use.
  3. On a 400┬░ F well-oiled grill, drop hashbrown mixture in 4-oz. portions using a #8 scoop and lightly press down to form 3-in. potato pancakes. Cook until golden brown, about 4 minutes per side. Top each pancake with a tablespoon of the sour cream mixture and serve.

Nutritional Information Per Serving

Calories - 90 Protein - 3 g SatFat - 2 g
Fat - 4.5 g Carbs - 11 g Fiber - 1 g
Iron - 2 % Sodium - 120 mg
Vitamin A - 4 %
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