Food recipes
Oven-Roasted Hash Brown Cakes
Oven-Roasted Hash Brown Cakes Ingredients: onions, raw potatoes, raw, skin salt, table butter, without salt Directions: Preheat oven to 425F. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss...
Oven-Roasted Hash Brown Cakes
Ingredients:
onions, raw
potatoes, raw, skin
salt, table
butter, without salt
Directions:
Preheat oven to 425F.
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 350F; bake until cakes are golden and crisp around edges, about 45 minutes longer.
Ingredients:
onions, raw
potatoes, raw, skin
salt, table
butter, without salt
Directions:
Preheat oven to 425F.
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 350F; bake until cakes are golden and crisp around edges, about 45 minutes longer.