Hash Brown Carrot Cakes
Contents
How to cook Hash Brown Carrot Cakes? I eat a lot of potatoes. I like all types: sweet, red, purple, russet, creamers, gold. You name the potato; I probably have some in my pantry. But potatoes can be heavy, and sometimes I want something a little lighter.
As I was watching Dr. Oz a few weeks ago, Chef Mario Batali was on there making these delicious carrot cakes. He called them Carrot Frittelle. I modified this recipe based on what I prefer in my hash browns, and they came out great. You can use freshly grated carrots, or you can buy prepackaged grated carrots to save some time. I used the prepackaged carrots.
If you take a quick look, you would think these were regular hash browns. However, they are low carb with the use of carrots instead of potatoes. They are crispy yet soft in the middle.
I top these cakes with goat cheese….and YUM…the creamy goat cheese adds a nice brightness to the cakes.
Hash Brown Carrot Cakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 18 – 20 hash brown carrot cakes
- Light and crispy hash brown carrot cake
Ingredients
- 2 cups grated carrots
- 1 cup panko bread crumbs
- 1/4 cup Parmesan cheese
- Four large eggs
- salt and pepper to taste
- olive oil
- Three tablespoons goat cheese
Instructions
- If using whole carrots, shredded carrots with a grater, or using your food processor.
- In a large bowl, mix carrots, panko, Parmesan cheese, eggs, and salt and pepper.
- Heat a large cast-iron pan with olive oil.
- Take two tablespoons of mixture, form in a ball, and then flatten in hand.
- Cook cake on both sides until golden brown.
- Transfer to platter and top with goat cheese.
Read more: Goat Cheese and Sweet Potato Frittata
Mini Tie-Dyed Sugar Cookies
I love mini desserts. It keeps me in check so I do not go overboard. I am also not a big fan of sugar. I like to eat sweets but in moderation. Mini desserts are great to indulge my sweet tooth with small servings, hence the mini cookies.
These mini cookies use a prepackaged sugar cookie mix. This is great if you do not have the ingredients to make cookies or you do not want to go through the hassle. Add a couple of ingredients to the sugar mix, and you are good to go. If you prefer to use your own sugar cookie recipe, you can do that also.
Just follow the directions after the dough is mixed. You can also change the color depending on your purpose. I used a 1 3/4-inch cookie cutter to make these mini cookies. These cookies are soft with just the right crumble. You will not be disappointed.
Mini Tie-Dyed Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 22 – 24 cookies
- Mini tie-dyed sugar cookies.
Ingredients
- 1 (17.5 oz) sugar cookie pouch mix
- 1/4 cup butter, softened
- 3 oz. cream cheese softened
- One large egg
- 1/4 teaspoon blue food coloring gel
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together sugar cookie mix, butter, cream cheese, and egg until dough forms.
- Divide the dough and place half the dough in a separate bowl.
- Add food coloring to one half and mix until well blended.
- Place blue dough into the bowl with the other half.
- Mix the dough together slightly until it comes together. You do not want to mix too much, or all your dough will be blue.
- Place dough on a lightly floured surface. Roll out dough to about 1/2-inch thick.
- Cut cookies with a cookie cutter.
- Place cookies on an ungreased cookie sheet 1 inch apart.
- Bake for 6 – 8 minutes.
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