How to make it

  • Pat the cold potatoes on a clean countertop to 1/2 to 3/4" thickness. Cut six rounds from the potatoes with a 3-inch biscuit cutter. After cutting some of the rounds, you may need to gather up the potatoes and pat them to cut the remaining rounds.
  • Beat the egg in a small bowl. Mix the Parmesan cheese and dry bread crumbs on a plate. Dip each of the potato rounds into the egg, then into the crumbs, coating well and pressing the crumbs into the patties with your hands. Put the patties in the freezer for 10-15 minutes or until well-chilled (don’t let them freeze). If you're making these ahead, cover them and put them in the refrigerator.
  • Heat the olive oil in a large skillet over medium heat; add the potato patties and cook until browned on each side. Transfer to a serving plate and serve immediately.

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