Oven-Roasted Hash Brown Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt, divided
- 2 tablespoons unsalted butter, melted
- Carbohydrate 25 g(8%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 4 g(14%)
- Protein 3 g(6%)
- Saturated Fat 4 g(19%)
- Sodium 420 mg(17%)
- Calories 162
Preparation 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.
Preparation 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.
