Hash Brown Cakes Food

OVEN-ROASTED HASH BROWN CAKES

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.

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY

Steps:

• Peel and grate the potatoes.
• Drop shredded potatoes into a large bowl of ice water to remove surface starch.
• Preheat oven to 400°F (200˚C).
• Strain or squeeze potato shreds and transfer to a large bowl.
• Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
• Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
• Bake for 40-45 minutes or until brown and crispy.
• Allow to cool for 5 minutes. Serve warm.
• Enjoy!

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

GLORIFIED HASH-BROWN CAKE WITH FRYING PEPPERS

Steps:

• Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring it to a simmer over medium heat, cover partially, and cook until the potatoes are tender enough to stick a fork into but still on the firm side of done, about 20 minutes. Drain the potatoes and let cool. (You can boil the potatoes up to a day ahead of time and keep them in the refrigerator if you like.)
• While the potatoes are cooking, clarify the butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 3 to 5 minutes. Remove from the heat and let the butter sit for a few minutes. Then tilt the skillet toward you and gently spoon off and discard the layer of foam. Pour the clear golden butter into a bowl, discarding the dark dregs at the bottom of the skillet.
• Coarsely grate the potatoes, skins and all, onto a baking sheet, making sure to keep them loose and not to pack them down. Combine 1/2 teaspoon salt and the black pepper in a small bowl.
• Heat a 10-inch cast-iron skillet over medium-high heat, and add half of the clarified butter. Add a third of the potatoes in an even layer, keeping them loose. Top with half of the onions and season with some of the salt and pepper mixture. Add another third of the potatoes and the rest of the onions, and season again with salt and pepper. Add the remaining potatoes, season again, and then reduce the heat to medium and cook the potato cake until the bottom turns dark amber brown, about 15 minutes. (Peek on the sides: If it's browning too quickly, turn the heat down to medium-low.)
• Put a large plate upside down over the skillet, and using two thick oven mitts, grab the sides of the skillet and turn it upside down, releasing the hash-brown cake onto the plate. Put the empty skillet back on the burner and add all but 1 tablespoon of the remaining clarified butter. Slide the potato cake back into the skillet. Cook until the underside turns dark amber brown, 10 to 15 minutes.
• While the potato cake is cooking, fry the peppers: Heat a large saute pan over medium heat and add the remaining tablespoon of the clarified butter. Add the peppers and 1/4 teaspoon salt, and cook, flipping them often, until they blister and feel tender throughout, about 10 minutes.
• To serve, lay the large plate upside down over the skillet, and using oven mitts, invert as before. (If the first side was prettier, invert the cake again onto another serving plate.) Top with a jumble of fried peppers. Cut into wedges and serve immediately.

EASY HASH BROWNS PANCAKES

Steps:

• Place the hash browns in a strainer, rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
• Add the flour, eggs, butter, water, and salt; mix well.
• Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides.
• Drain on paper towels.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

HASH BROWN CAKES

Steps:

• Combine ham, green onion, flour, salt and hash browns well.
• Add the 2 eggs and toss together.
• Scoop mixture by 1/4-cupfuls into 1 tbsp oil per batch in a large non-stick skillet over medium heat; flatten slightly and cook 5 minutes on each side until browned.