Hash Brown Cake With Dill Sour Cream
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
47
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sour Cream1 tsp
Kosher Salt1 tsp
Ground Black Pepper2 tbsps
Unsalted Butter1 tbsp
Olive Oil2 tbsps
All-Purpose Flour2 tsps
Sweet Paprika1 pinch
Cayenne Pepper2 large
Egg (lightly beaten)2 cloves
Garlic (smashed and chopped small)Directions:
1
For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper
2
Cover and refrigerate until ready to serve
3
For the hash brown cake: Heat the butter and oil in a large nonstick skillet over medium-high heat
4
In a large bowl, stir to combine the potatoes, flour, paprika, salt, black pepper, cayenne pepper, eggs, garlic and onion
5
Spread the potato mixture in an even layer to cover the bottom of the skillet and use a spatula to press gently
6
Cover and cook until the potatoes are warmed through and crisp on the bottom, 8 to 10 minutes
7
Uncover the skillet and remove from the heat
8
Place a platter larger than the skillet directly over the top of the skillet and invert the potato cake onto the plate
9
Cut into wedges and serve with the dill sour cream and sprigs of dill for garnish