Ovenroastedhashbrowncakes Recipes

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CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY



Cheesy Baked Hash Brown Patties Recipe by Tasty image

Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper

Provided by Merle O'Neal

Categories     Sides

Yield 9 servings

Number Of Ingredients 8

4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper

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!

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

OVEN-ROASTED HASH BROWN CAKES



Oven-Roasted Hash Brown Cakes image

Cooked in the oven instead of fried, these hash browns are not only healthier, but also demand less of your attention. This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.

Provided by Ambervim

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 cups onions, sliced paper thin
1 lb potato, peeled and coarsely grated
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

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.

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