Oven-Baked Hash Brown Cakes
Makes about 10 cakes
Ingredients:
2 medium potatoes (about 1 1/2 lbs. total), peeled & grated
1/2 of small onion, diced
1 T olive oil
1/2 t garlic powder
1/4 t cayenne pepper
salt to taste (I use 1/2 t)
pepper to taste (I use 6 grinds)
1/2 C sharp cheddar cheese, grated
Toppings:
Sour cream
diced green onions
Directions:
1. Preheat oven to 375 degrees.
2. Place freshly grated potatoes between layers of paper towels and press to squeeze out extra liquid.
3. Add grated potatoes, diced onions, and olive oil to large mixing bowl and toss to coat with oil and break up any potato clumps.
4. Add garlic powder, cayenne, salt, pepper, and shredded cheese. Toss with spoons until evenly blended.
5. Place parchment paper on baking tray and form cakes on tray by scooping 1/3 C potato mixture for each cake. lightly spread each scoop with spoon to form cakes.
6. Bake until edges and bottoms are crispy, about 30 min.
7. Top each with small dollop of sour cream and sprinkle of green onions. Serve warm
Notes:
* To quickly grate the potatoes, I use my food processor fitted with the shredding blade.
* I like to Seaside Cheddar or Coastal Cheddar by Ford Farms in this recipe
* Any leftover cakes can be frozen prior to topping for use later. Just thaw and toast in toaster oven.
Ingredients:
2 medium potatoes (about 1 1/2 lbs. total), peeled & grated
1/2 of small onion, diced
1 T olive oil
1/2 t garlic powder
1/4 t cayenne pepper
salt to taste (I use 1/2 t)
pepper to taste (I use 6 grinds)
1/2 C sharp cheddar cheese, grated
Toppings:
Sour cream
diced green onions
Directions:
1. Preheat oven to 375 degrees.
2. Place freshly grated potatoes between layers of paper towels and press to squeeze out extra liquid.
3. Add grated potatoes, diced onions, and olive oil to large mixing bowl and toss to coat with oil and break up any potato clumps.
4. Add garlic powder, cayenne, salt, pepper, and shredded cheese. Toss with spoons until evenly blended.
5. Place parchment paper on baking tray and form cakes on tray by scooping 1/3 C potato mixture for each cake. lightly spread each scoop with spoon to form cakes.
6. Bake until edges and bottoms are crispy, about 30 min.
7. Top each with small dollop of sour cream and sprinkle of green onions. Serve warm
Notes:
* To quickly grate the potatoes, I use my food processor fitted with the shredding blade.
* I like to Seaside Cheddar or Coastal Cheddar by Ford Farms in this recipe
* Any leftover cakes can be frozen prior to topping for use later. Just thaw and toast in toaster oven.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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