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Rosemary Potato Cakes

Fine pieces of Rosemary are mixed with golden hashbrowns to create this crispy and aromatic potato cake dish.

Prep- 10 min. Cook- 5 min. Yield: 72, half-cup servings
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Rosemary Potato Cakes


1  carton Golden Grill® Russet Hashbrowns
2  Tbsp Rosemary, finely ground
  Goat cheese, crumbled


  1. Refresh Golden Grill® Premium Russet Hashbrowns according to package directions.
  2. Place Golden Grill® Hashbrowns* into a 4-inch deep, full-size steamtable pan. Sprinkle dried seasoning over potatoes and fold in. Cover, refrigerate for service.
  3. Drop potatoes in half-cup portions, to create small cakes, about 3-inch across, on a well-oiled grill at 375?-400?F until browned on both sides, about 4 min per side.
  4. Top with crumbled Goat cheese. Serve.
  5. *Can use any Golden Grill® Hashbrowns.

Nutritional Information Per Serving

Calories - 70 Protein - 2 g SatFat - 1 g
Fat - 2 g Carbs - 13 g Fiber - 1 g
Iron - 2 % Sodium - 250 mg
Vitamin A - 0 %
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