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Categories:
Philadelphia cream cheese flour parsley paprika Cheddar cheese milk egg onions brown potatoes butter
Viewed: 50 - Published at: 4 years agoIngredients
- 3 oz. PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. flour
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. paprika
- 6 Tbsp. KRAFT Shredded Sharp Cheddar Cheese
- 2 Tbsp. canned evaporated milk
- 1 egg
- 1 Tbsp. ORE-IDA Chopped Onions
- 2 cups ORE-IDA Shredded Hash Brown Potatoes
- 2 Tbsp. butter
Method
- Beat cream cheese, flour, parsley and paprika in medium bowl with mixer until blended.
- Add cheddar; mix well.
- Blend in milk and egg.
- Stir in onions.
- Break potatoes into shreds.
- Stir into cream cheese mixture.
- Brush butter onto bottom of medium skillet; heat on medium heat.
- Add potato mixture in batches, using 1/4 cup potato mixture for each patty and flattening if necessary to make thin 3-inch patty.
- Cook until crisp and golden brown on both sides, turning once.
- Drain patties on paper towels before serving.
