OVEN-ROASTED HASH BROWN CAKES
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
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.
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KhAgEnDrA BaN
[email protected]These hash brown cakes were a great way to use up leftover mashed potatoes. They were easy to make and they tasted delicious. I will definitely be making these again.
Gulab shah Saeedi
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The hash brown cakes were not crispy at all and they fell apart when I tried to flip them.
Rajaumer Rajaumer
[email protected]These hash brown cakes were amazing! I made them for dinner and my whole family loved them. They were so easy to make and they tasted delicious. I will definitely be making these again.
Maths is Back
[email protected]These hash brown cakes were a bit too greasy for my taste. I think I would have liked them better if I had used less oil.
T9 ALPHA
[email protected]I love hash brown cakes, and this recipe did not disappoint! They were so easy to make and they turned out perfectly. I will definitely be making these again.
Mahtim Snaiker
[email protected]These hash brown cakes were the perfect side dish for my eggs. They were crispy and flavorful, and they held together well. I will definitely be making these again.
Sudip Raiee
[email protected]Not bad, but not great either. The hash brown cakes were a little bland for my taste. I think I would have liked them better with some more seasoning.
LaToya Muthoni
[email protected]These were so good! I added some chopped onion and bell pepper to the mixture and they were even better. I will definitely be making these again.
SM Drama
[email protected]I tried this recipe and it was a disaster. The hash brown cakes were not crispy at all and they fell apart when I tried to flip them. I think I might have used too much oil.
Peer bux Raaz
[email protected]These hash brown cakes were a hit with my family! They were so easy to make and they tasted amazing. I loved that I could use up leftover mashed potatoes in the recipe. I will definitely be making these again.
DANJER “EROM 999” Haker
[email protected]Oh my gosh, these hash brown cakes were absolutely delicious! I made them for breakfast this morning and my kids loved them. They were so easy to make, and they turned out perfectly crispy on the outside and fluffy on the inside. I will definitely be