Hash Brown Cakes Recipes

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.

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!

COPYCAT MCDONALD'S HASH BROWNS RECIPE

Steps:

• Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.
• Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.
• Remove the potatoes to a strainer and run them under cold water to stop the cooking process.
• Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.
• Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.
• Form four patties about 1/4 cup each and shape them into large ovals.
• Freeze the patties for one to three hours, until they're hardened all the way through.
• In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.
• Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.
• Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.
• Remove the hash brown to a paper towel-lined plate.
• Serve hot.

PERFECT HASH BROWNS RECIPE

Steps:

• Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds.
• Place potato shreds on paper towels and remove all excess liquid from them until dry.
• Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered).
• Once butter/oil mixture is hot, add potato shreds to pan. Sprinkle with salt and pepper.
• Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side.
• Once golden brown on both sides, season to taste and serve hot.

OVEN-ROASTED HASH BROWN CAKES

Steps:

• Preheat oven to 425°F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. 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 45 minutes longer.

HASH BROWNS IN OVEN (CRISPY AND CHEESY!)

Steps:

• Preheat your oven to 400 degrees.
• Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
• In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
• Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
• Bake in the oven for 28 minutes for crispy edges and finished hash browns.
• Serve with Bacon and Eggs (both done in oven too!)

HASH BROWN CAKES

Steps:

• Grate the potatoes and shallot using your food processor. Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture. Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper. Mix well. Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot. Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula. Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Repeat in batches. Cook's Note: To keep hash brown cakes warm before serving, place in a single layer on a wire rack set over a baking sheet and place in a 200 degree F oven.

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.