130 oz. bag hash brown shredded potatoesLook for lowest sodium mine was 20mg per cup
1large onionfinely chopped
2cupscabbage fine chopped
1jalapeno seeded and finely chopped
115ozcan sweet corn no salt added
1cupshredded Swiss+Gruyere cheese
Olive oil cooking spray
sour cream or apple sauce optional
Defrost frozen potato hash browns on paper towel.
Drain the corn in a strainer while cutting vegetables up. Grate zucchini and carrots, a food processor is great to save time. Finely chop onion, jalapeno and cabbage. If you have time spread out the cut vegetables on the sheet pan to dry out a bit for about an hour.
Preheat oven to 400 degrees. Also, add sheet tray so it heats up while mixing batter.
Now, in a large bowl whisk together the eggs and milk first. Then mix in the flour, pepper and Mrs. Dash Table Blend. Mix all the above ingredients to a pancake batter consistency. Add more milk or flour if required to balance.
Add the vegetables to the bowl of batter and mix until well coated using your hand.
Next, take the large sheet pan out of oven (use oven gloves it will be hot) and spray well with olive oil cooking spray. Add all the potato mixture, smooth and tamp down to evenly cover the entire sheet pan.
Give a quick cooking spray all over top of potatoes and place in oven on middle rack for 30-40 minutes.
Remove pan and sprinkle cheese over top along with another quick spray of olive oil spray. Move rack to top and place pan on the top rack, raise heat to 500 degrees. Cook for 10-15 minutes or until top browns to desired crispiness.
Remove pan and cut (pizza roller cutter) into 3 x 5 rows to make 15 cakes about 4” square.