For smooth patty that support together , be sure to slice up the onion plant very lightly .
These minuscule hash chocolate-brown potato cakes are the perfect combining of crispy edge and a creamy , indulgent interior . season the shredded tater with lightly slice onion ( our Test Kitchen prefers to employ sweet-flavored onion ) , fresh thyme , and salt and common pepper . Thiseasy breakfast recipecan be pass with cheese or serve with your favorite topping . stress lay out out red-hot sauce , ketchup , glowering ointment , salsa , or Tzatziki sauce .
One of the most important factors for hashish brown succeeder is choosing the right white potato . The best spud variety for any impart style of preparation depend on its starch subject matter . High - starch spud like russets , have a light-colored , mealy texture and are best for this hash brown cake formula .
Credit: Scott Little
How to Shred Potatoes for Hash Browns
Toshred the russet potatoesfor these hash brown cake , you ’ll need a peeler and a boxwood grater . Peel the tater and then scrape them over the large holes on the shredding side of a box grater . Be careful not to get your fingers too close-fitting to the shredding surface . Rinse the tater right away to keep them from discolor .
Ingredients
1lb.russetorround violent potatoes
1/2of amedium onion plant , very thinly sliced
1Tbsp.olive crude oil
Credit:BHG / Ana Cadena
2tsp.snipped fresh thymeor1/4tsp.dried thyme , crushed
1/4tsp.salt
1/8tsp.ground black pepper
Nonstick cooking atomizer
Directions
BHG / Ana Cadena
Preheat the oven to 300 level F. Peel and coarsely shred the murphy ; instantly wash the shredded white potato vine with cold water in a colander . waste pipe well , push lightly , then pat juiceless with paper towel . set the dry white potato vine in a large bowl .
trial Kitchen Tip : To make good hash brownish cakes , you do n’t have to shred your own potatoes . Start with a bundle of refrigerated sliced hashish Robert Brown . Be sure to debilitate them well and pat teetotal to remove as much moisture as potential .
canton the thin onion slices .
Stir the Allium cepa , crude oil , thyme , salt , and capsicum into the chopped potatoes .
light coat an unheated very large nonstick frying pan or griddle with nonstick cooking spray . Preheat the skillet or griddle over medium heat . For each hashish brownish cake , scoop up a slenderly rounded measure tablespoon of the potato concoction onto frying pan or griddle . Press down white potato intermixture with a spatula to flatten evenly . Cook for 5 moment .
Using a wide spatula , cautiously wrick the Solanum tuberosum patty ( be indisputable not to turn cakes too shortly or they will not hold together ) . wangle for 3 to 5 moment more or until golden brown .
put the cooked spud cakes on a baking weather sheet . Keep warm , exposed , in the oven while cooking remaining potato cake . Repeat with remaining Solanum tuberosum mixture , put forward mixture oft . make 8 servings ( 16 potato cake ) .
Cheese Hash Brown Variation
Prepare the hash brown white potato cakes as take , except before adding to the oven , sprinkle the cakes with 1/2 cupful of finely shredded Armerican cheddar high mallow .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a day is used for general nutrition advice .
