A hash brown cake with andouille sausage, a few diced vegetables, Pecorino Romano, and spicy red chile flakes. Serve as a snack, appetizer, side or as the main dish.
*See Kitchen Notes for more information and substitutions.
Heat a griddle over medium low heat while you combine the ingredients.
Melt a little butter or oil on the hot griddle.
Cook each cake for about 3 minutes until it has browned nicely on the griddle side. Flip; however, if the cake starts to fall apart as you try to flip it, cook on the current side for another minute or more, then flip.
Roasted Garlic and Infused Garlic Oil
Roasted Garlic - If you don't have roasted garlic, you can substitute with 1 large garlic clove, smashed and minced.
Andouille – If you don’t have andouille, substitute with another smoked sausage. You could also cook up some sausage, like Italian or Mexican chorizo, crumble and add to the potato mixture. Just don’t add uncooked sausage. It will make the cakes too greasy and they’ll fall apart.
Red chile flakes – As I mentioned, the maras biber is great with this cakes; however, you could use just about any red chile flakes or red chile powder for that matter. Just think about the sausage you choose to use and what might go with it. Personally, I would stay away from chipotle flakes (even though I do love them), because, combined with the smoked papriki, they could overpower the other flavors in these cakes.
Smoked Paprika – Now here is where you can use the chipotle. Any smoked chile powder would work in place of the smoked paprika.
Recipe author: MJ of MJ's Kitchen