Recipes and Cooking Hash Brown Potato Cakes 4.7 (3) 1 Review For smooth cakes that hold together, be sure to slice the onion very thinly. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Cook Time: 8 mins Total Time: 28 mins Servings: 8 Yield: 16 potato cakes Jump to Nutrition Facts Ingredients 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 ⅛ teaspoon ground black pepper Nonstick cooking spray Directions Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes. Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each 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. Using a wide spatula, carefully turn 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. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes). Rate it Print Nutrition Facts (per serving) 59 Calories 2g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.