Peel potatoes, shred and rinse until water is clear. Then dry and place in a large bowl.
In a separate bowl, whisk together egg, parmesan cheese, chives, flour, salt, chili powder, basil, cumin and pepper. Add to shredded potatoes and mix until well combined.
Heat 1/4" of oil in a large skillet over medium high heat. When oil begins to sizzle, scoop out ¼ cup of potato mixture, place into pan and flatten to a ½" thick layer. Cook until browned on bottom, flip and brown on the opposite side. Approximately 5 minutes per side.
Remove from pan and drain excess oil on paper towel.
Serve on it's own or wedged between your Mason Dixie Breakfast Sandwich!
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