Best 2 Oven Roasted Hash Brown Cakes Recipes

Calling all hash brown lovers! Oven-roasted hash brown cakes are the perfect way to satisfy your cravings for a crispy, golden brown dish. Made with simple ingredients like potatoes, onions, and seasonings, these cakes are a versatile side dish that can be enjoyed for breakfast, lunch, or dinner. With their delightful crunch and irresistible flavor, they'll be a hit with the whole family.

Let's cook with our recipes!

OVEN-ROASTED HASH BROWN CAKES

Oven-Roasted Hash Brown Cakes image

Provided by Maria Helm Sinskey

Categories Onion Potato Appetizer Breakfast Brunch Side Bake Christmas Vegetarian Low Cal High Fiber Mother's Day Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

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

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.

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

Ingredients

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.

Tips:

For crispy hash brown cakes, use grated potatoes that have been squeezed dry of excess moisture.
To make the cakes easier to flip, cook them in a non-stick skillet or use a little oil or butter.
If you don't have a muffin tin, you can also cook the hash brown cakes in a regular skillet. Just be sure to flatten them out so they cook evenly.
Serve the hash brown cakes hot with your favorite toppings, such as eggs, bacon, cheese, or salsa.

Conclusion:

Oven-roasted hash brown cakes are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give these hash brown cakes a try!