Oven-Roasted Hash Brown Cakes
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Butter large rimmed nonstick baking sheet
3
Place onion in large bowl
4
Toss potatoes with 1/2 teaspoon salt in medium bowl
5
Let stand 5 minutes
6
Using hands, squeeze out excess liquid from potatoes
7
Add potatoes, 1/2 teaspoon salt, and melted butter to onion
8
Toss to coat
9
Divide mixture into 4 mounds on prepared baking sheet, spacing apart
10
Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft)
11
Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer
12
Preheat oven to 425°F
13
Butter large rimmed nonstick baking sheet
14
Place onion in large bowl
15
Toss potatoes with 1/2 teaspoon salt in medium bowl
16
Let stand 5 minutes
17
Using hands, squeeze out excess liquid from potatoes
18
Add potatoes, 1/2 teaspoon salt, and melted butter to onion
19
Toss to coat
20
Divide mixture into 4 mounds on prepared baking sheet, spacing apart
21
Roast 15 minutes, then turn mounds over with spatula, pressing down to flatten to 4-inch-diameter rounds (cakes will still be soft)
22
Reduce oven temperature to 350°F; bake until cakes are golden and crisp around edges, about 45 minutes longer