My sourdough discard inspiration seems to know no bounds lately as I have been mixing discard into endless creations. This sourdough hashbrown pancake combines the starchy comfort of shredded potatoes and carrots, tangy sourdough discard, and aromatic alliums, herbs, and spices. Pan frying then baking the sourdough hashbrown pancake gives it a crisp and chewy crust and allows the insides to bake harmoniously. It is another fabulous use for turning sourdough discard into a meal that can be enjoyed with a side of eggs for breakfast or topped with yogurt and greens for a hearty lunch. Add some cheese or meat and call it dinner. It truly is that versatile.
- 1 tablespoon olive oil
- 1 cup + 3 tablespoons sourdough discard
- 2 ¼ cups carrots, shredded
- 2 cups potatoes, unpeeled and shredded
- 1 cup red onions, sliced (I used pickled)
- ¼ cup scallions, sliced
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons smoked paprika
- 2 tablespoons parsley
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Preheat the oven to 350°F.
In an oven-safe skillet, heat the olive oil over medium-high heat. Add 1 cup of the discard and place the shredded carrots, potatoes, and scallions on top. Then add the crushed red pepper flakes, smoked paprika, parsley, cumin, salt, and pepper. Let cook for 7-8 minutes then flip and cook for another 7-8 minutes.
Place the pan with the hashbrown in the oven and bake for 20-25 minutes until evenly cooked through. The exterior will crisp up nicely and the inside will be soft but cooked. Serve warm plain or with your choice of condiment!