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Oven-Roasted Hash Brown Cakes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Bon Appetit Dec. 2008
| 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 creme fraiche and smoked salmon or caviar for appetizers in the evening. | |
| 1 1/2 c. | paper-thin onion slices |
| 1 lb. | Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 c.) |
| 1 tsp. | salt, divided |
| 2 Tb. | unsalted butter, melted |
1. Preheat oven to 425 degrees. Butter large rimmed nonstick baking sheet. Place onion in large bowl. Toss potatoes with 1/2 tsp. salt in medium bowl. Let stand 5 minutes. Using hands, squeeze out excess liquid from potatoes. Add potatoes, 1/2 tsp. 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" diameter rounds (cakes will still be soft). Reduce oven temperature to 350 degrees, bake until cakes are golden and crisp around edges, about 45 minutes longer.
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