Oven-Roasted Hash Brown Cakes
![photo by Ambervim](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/46/05/40/picEwYod3.jpg)
photo by Ambervim
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/41478732/wIrLcQjHTrWJmqv9lTR6_Victoria%2520200x200.jpg)
![photo by Ambervim](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/46/05/40/picKJt9Ju.jpg)
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
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
directions
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.