Recipe by Darlene Summers
These crispy little tater cakes go real good with bacon, eggs & toast with jelly. They are real yummy!
Top Review by Sandra Hyde
Simple recipe and very easy to make. I served these as a side with a main course and everyone at dinner remarked on how good they were. I've also had it with Bergy's Peppered Breakfast Bacon (#27664) and Tebo's Tomato Broth Eggs (#30180). An excellent meal.
- 2 eggs
- 1⁄4 cup milk
- 2 cups finely shredded potatoes (squeeze water out and drain well)
- 1⁄4 cup biscuit mix
- 1 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine