Hash Brown Potato Cakes

4.7
(3)

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
Servings:
8
Yield:
16 potato cakes

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

  • teaspoon ground black pepper

  • Nonstick cooking spray

Directions

  1. 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.

  2. 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).

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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