Oven Roasted Hash Brown Cakes Recipes

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OVEN-ROASTED HASH BROWN CAKES



Oven-Roasted Hash Brown Cakes image

Provided by Maria Helm Sinskey

Categories     Onion     Potato     Appetizer     Breakfast     Brunch     Side     Bake     Christmas     Vegetarian     Low Cal     High Fiber     Mother's Day     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1 1/2 cups paper-thin onion slices
1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

Steps:

  • 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.

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY



Cheesy Baked Hash Brown Patties Recipe by Tasty image

Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper

Provided by Merle O'Neal

Categories     Sides

Yield 9 servings

Number Of Ingredients 8

4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper

Steps:

  • Peel and grate the potatoes.
  • Drop shredded potatoes into a large bowl of ice water to remove surface starch.
  • Preheat oven to 400°F (200˚C).
  • Strain or squeeze potato shreds and transfer to a large bowl.
  • Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
  • Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
  • Bake for 40-45 minutes or until brown and crispy.
  • Allow to cool for 5 minutes. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

BAKED CHEESY HASH BROWNS



Baked Cheesy Hash Browns image

This is a great dish to bring to a potluck or serve as a side dish for a party.

Provided by JSPatnod9582

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 24

Number Of Ingredients 6

1 (26.5 ounce) can cream of mushroom soup
2 cups sour cream
2 cups shredded Cheddar cheese
2 cups cornflakes cereal
½ cup butter, melted
1 ½ pounds frozen hash brown potatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
  • Bake in preheated oven until golden brown on top, about 50 minutes.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 10.1 g, Cholesterol 28.5 mg, Fat 14.6 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 323.6 mg, Sugar 0.8 g

BAKED HASH BROWNS



Baked Hash Browns image

Mother always served these creamy, satisfying baked hash browns to company, and now I do, too. They taste especially good with steak or roast beef. -Julie Driskel, Magnolia, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 5

8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup heavy whipping cream
1 cup shredded cheddar cheese

Steps:

  • Place patties in a greased 13x9-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. , Bake, uncovered, at 350° for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.

Nutrition Facts : Calories 213 calories, Fat 15g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 416mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

CHEESY HASH BROWN BAKE



Cheesy Hash Brown Bake image

These cheesy hashbrown potatoes were so popular at the morning meetings of our Mothers of Preschoolers group that we published it in our newsletter. It's a great dish for busy moms because it can be prepared ahead of time. It's perfect for brunches or to serve on Christmas morning. It's creamy, comforting and tasty. -Karen Burns, Chandler, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 5

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded cheddar cheese, divided
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 18g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 554mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

OVEN-ROASTED HASH BROWN CAKES



Oven-Roasted Hash Brown Cakes image

Cooked in the oven instead of fried, these hash browns are not only healthier, but also demand less of your attention. 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 crème fraîche and smoked salmon or caviar for appetizers in the evening.

Provided by Ambervim

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 cups onions, sliced paper thin
1 lb potato, peeled and coarsely grated
1 teaspoon salt, divided
2 tablespoons unsalted butter, melted

Steps:

  • 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.

BAKED POTATO HASH BROWNS



Baked Potato Hash Browns image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds russet potatoes
1 cup bacon lardoons
1 medium shallot, sliced
1 egg white
4 green onions, roughly chopped
2 sprigs thyme, leaves picked
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees F.
  • Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
  • Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.

RICE-HASH CAKES



Rice-Hash Cakes image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 12

3 tablespoons butter
1/2 pound roast pork or beef, cut 1/2-inch cubes (more or less)
1 cup cooked and diced potato, cut 1/2-inch cubes
1 cup small diced onion
1/4 cup small diced carrot
1/4 cup small diced celery
1 cup sliced raw mushrooms
1/2 cup chicken or beef broth
1 cup cooked and drained rice
2 tablespoons all-purpose flour
1 egg, lightly beaten
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a saucepan. When hot and bubbly, and the onion, carrot and celery. Cook until the vegetables begin to soften. Add the beef, potato and mushrooms and cook for an additional 4 minutes. Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth. Mix in the egg. Sprinkle with salt and pepper.
  • Lightly butter a baking sheet. Using a lightly oiled bowl for a mold, pack about 1 1/2 cups of the mixture into a lightly oiled small bowl and turn out onto the baking dish. Repeat 3 times for 4 hash cakes.
  • Alternatively, these can be hand shaped. Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet.

HASH BROWN CAKES



Hash Brown Cakes image

Make and share this Hash Brown Cakes recipe from Food.com.

Provided by jaynine

Categories     Breakfast

Time 30m

Yield 20 patties, 8 serving(s)

Number Of Ingredients 6

1 1/2 cups ham, shredded or chopped
1/2 cup chopped green onion
2 1/2 tablespoons flour
1/4 teaspoon salt
1 (20 ounce) bag frozen shredded hash browns, thawed
2 large eggs, lightly beaten

Steps:

  • Combine ham, green onion, flour, salt and hash browns well.
  • Add the 2 eggs and toss together.
  • Scoop mixture by 1/4-cupfuls into 1 tbsp oil per batch in a large non-stick skillet over medium heat; flatten slightly and cook 5 minutes on each side until browned.

Nutrition Facts : Calories 126, Fat 3.2, SaturatedFat 1, Cholesterol 66.5, Sodium 504.8, Carbohydrate 15, Fiber 1.2, Sugar 0.2, Protein 9.3

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