A popular street food in Morocco, Makoudah is a seasoned potato patty often sandwiched between fresh bread. Here, I spiced it with our Moroccan Ras el-Hanout blend, and grated the potatoes so they would resemble hashbrowns. This five ingredient dish is delicious and nutritious.. serve it for breakfast, lunch, or a dinner side dish with your favorite harissa and Moroccan khubz!


  • 4 large potatoes (about 2 lbs)
  • 1 large shallot, minced
  • 4 large garlic cloves, minced
  • 1/4 cup panko bread crumbs (or use 2 medium eggs)
  • 1/4 chopped herbs (we like dill, or cilantro)
  • 1.5 tbsp Spice Tree Organics Moroccan Ras el Hanout blend
  • Olive oil, for cooking
  • 2 tsp salt


Bring a large pot of salted water to a boil. Peel the potatoes and boil them, until a knife pierces them easily but they are not fully cooked through. Remove from the water and let cool completely.

After the potatoes are completely cooled, in a skillet, saute the chopped shallot in olive oil until softened. Add the chopped garlic and cook for one minute longer.

In a large bowl, grate the potatoes. Add in the sauteed onion and garlic, then add the panko, herbs, salt, and the Moroccan Ras el Hanout blend. Mix until the spices and herbs are uniform throughout the potatoes. 

You can now either fry the hashbrowns individually or you can oil a large 12- inch skillet and form one large crispy potato cake. Whatever you choose, let the makoudah brown on one side, then flip and brown the other side so both sides are golden and crispy. If making a large makoudah, flip the hashbrown onto a large plate, then slide it back into the skillet to finish cooking the other side. Serve cut into wedges and enjoy!!