Homemade Oven Roasted Hash Brown Cakes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is easy to make and can but used as four big cakes or made into small cakes and used as appetizers served with sour cream and caviar or smoked salmon... this recipe and photo are courtesy of Bon Appétit | December 2008 Ingredients:
• 1 1/2 cups paper-thin onion slices |
• 1 pound yukon gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups) |
• 1 teaspoon salt, divided |
• 2 tablespoons unsalted butter, melted |
Directions:
1. 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.
2. 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.
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