Best 2 Oven Roasted Hash Brown Cakes Recipes

**Oven-Roasted Hash Brown Cakes: A Crispy, Versatile Side Dish for Any Meal**

Craving a crispy, flavorful side dish that pairs perfectly with your favorite breakfast, lunch, or dinner? Look no further than these oven-roasted hash brown cakes. Made with simple, everyday ingredients, these golden-brown cakes are a delightful combination of crispy exteriors and tender, fluffy interiors. With three variations included - classic, cheesy, and veggie-packed - there's a perfect hash brown cake for every taste. Whether you're serving them as a hearty breakfast alongside eggs and bacon, a savory lunch with a salad or sandwich, or a comforting dinner with grilled chicken or fish, these versatile cakes are sure to be a hit. Get ready to elevate your meals with these crispy, delicious oven-roasted hash brown cakes.

**Classic Hash Brown Cakes:**

These classic hash brown cakes are a timeless favorite, featuring a crispy exterior and a fluffy, tender interior. Made with shredded potatoes, onions, and seasonings, they're a simple yet satisfying side dish that pairs well with a variety of dishes.

**Cheesy Hash Brown Cakes:**

For a cheesy twist on the classic, these hash brown cakes are loaded with melty cheddar cheese. The combination of crispy potatoes, tender cheese, and savory seasonings creates a delightful flavor experience that's sure to please everyone at the table.

**Veggie-Packed Hash Brown Cakes:**

Packed with a variety of colorful vegetables, these hash brown cakes are a healthy and delicious way to get your daily dose of veggies. Shredded carrots, bell peppers, and zucchini add sweetness, crunch, and color to these crispy cakes.

No matter which variation you choose, these oven-roasted hash brown cakes are sure to be a hit. With their crispy exteriors, tender interiors, and versatile flavor combinations, they're the perfect side dish for any meal. So gather your ingredients, preheat your oven, and let's get cooking!

Let's cook with our recipes!

OVEN-ROASTED HASH BROWN CAKES

Oven-Roasted Hash Brown Cakes image

Provided by Maria Helm Sinskey

Categories Onion Potato Appetizer Breakfast Brunch Side Bake Christmas Vegetarian Low Cal High Fiber Mother's Day Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups paper-thin onion slices
1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

Steps:

Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 teaspoon salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer.

OVEN-ROASTED HASH BROWN CAKES

Oven-Roasted Hash Brown Cakes image

Cooked in the oven instead of fried, these hash browns are not only healthier, but also demand less of your attention. This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.

Provided by Ambervim

Categories Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups onions, sliced paper thin
1 lb potato, peeled and coarsely grated
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

Steps:

Preheat oven to 425°F.
Butter large rimmed nonstick baking sheet or just use silpat.
Place onion in large bowl.
Separately, toss potatoes with 1/2 teaspoon salt in medium bowl.
Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 teaspoon salt, and melted butter to onion. Toss to coat.
Divide mixture into 4 mounds on prepared baking sheet, spacing apart. Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft). Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 30-45 minutes longer.
If you scale the recipe, scale the time.

Tips:

Use fresh potatoes: Fresh potatoes will give you the best results, as they will be more flavorful and have a better texture than older potatoes.
Shred the potatoes finely: This will help them cook evenly and will give you a more crispy hash brown cake.
Season the potatoes well: Don't be afraid to add some salt, pepper, and other spices to your potatoes before roasting them. This will help them taste more flavorful.
Use a non-stick baking sheet: This will help prevent the hash brown cakes from sticking to the pan and will make them easier to flip.
Cook the hash brown cakes until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.

Conclusion:

Oven-roasted hash brown cakes are a delicious and easy-to-make breakfast, lunch, or dinner side dish. They are perfect for using up leftover potatoes, and they can be easily customized to your liking. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.