Hash Brown Potato Cakes


For smooth cakes that hold together, be sure to slice the onion very thinly.

Hash Brown Potato Cakes
Photo: Scott Little
Prep Time:
20 mins
Cook Time:
8 mins
Total Time:
28 mins
16 potato cakes

These small hash brown potato cakes are the perfect combination of crispy edges and a creamy, soft interior. Flavor the shredded potatoes with thinly sliced onions (our Test Kitchen prefers to use sweet onions), fresh thyme, and salt and pepper. This easy breakfast recipe can be topped with cheese or served with your favorite topping. Try setting out hot sauce, ketchup, sour cream, salsa, or Tzatziki sauce.

One of the most important factors for hash brown success is choosing the right potato. The best potato variety for any given style of cooking depends on its starch content. High-starch potatoes like russets, have a light, mealy texture and are best for this hash brown cake recipe.

How to Shred Potatoes for Hash Browns

To shred the russet potatoes for these hash brown cakes, you'll need a peeler and a box grater. Peel the potatoes and then scrape them over the large holes on the shredding side of a box grater. Be careful not to get your fingers too close to the shredding surface. Rinse the potatoes right away to keep them from discoloring.


  • 1 pound russet or round red potatoes

  • ½ of a medium onion, very thinly sliced

  • 1 tablespoon olive oil

  • 2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • Nonstick cooking spray


  1. Preheat the oven to 300 degrees F. Peel and coarsely shred the potatoes; immediately rinse the shredded potatoes with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels. Place the dry potatoes in a large bowl.

    Test Kitchen Tip: To make good hash brown cakes, you don't have to shred your own potatoes. Start with a package of refrigerated shredded hash browns. Be sure to drain them well and pat dry to remove as much moisture as possible.

  2. Quarter the thin onion slices.

  3. Stir the onion, oil, thyme, salt, and pepper into the shredded potatoes.

  4. Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat the skillet or griddle over medium heat. For each hash brown cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes.

  5. Using a wide spatula, carefully turn the potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown.

  6. Place the cooked potato cakes on a baking sheet. Keep warm, uncovered, in the oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).

Cheese Hash Brown Variation

Prepare the hash brown potato cakes as directed, except before adding to the oven, sprinkle the cakes with 1/2 cup of finely shredded cheddar cheese.

Nutrition Facts (per serving)

59 Calories
2g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 59
% Daily Value *
Total Fat 2g 3%
Sodium 75mg 3%
Total Carbohydrate 9g 3%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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