Ovenroastedhashbrowncakes Recipes
OVEN-ROASTED HASH BROWN CAKES
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
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.
DELICIOUS OVEN-BAKED HASH BROWNS
This is a favourite dish at our neighbourhood BBQs/potlucks. Certainly not low-fat, but then we're not going to be eating this every day, now are we? I have no idea where the recipe came from but it was given to me by one of my neighbours. Thank-you Heather!
Provided by J. Ko
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in large bowl. Transfer to a greased 9 x 13 pan. Sprinkle parmesan cheese over the top.
- Bake at 375 deg F for 1 hour until lightly browned and bubbling.
Nutrition Facts : Calories 200.9, Fat 11.2, SaturatedFat 6, Cholesterol 26.5, Sodium 483.1, Carbohydrate 18.8, Fiber 1.3, Sugar 1, Protein 7.1
CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY
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
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
OVEN BAKED HASH BROWNS HOMEMADE
Make and share this Oven Baked Hash Browns Homemade recipe from Food.com.
Provided by MsSally
Categories Potato
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed potatoes and water in a microwaveable dish, cover and vent. Micro on high for 3 minutes Drain.
- Add olive oil and seasoning to potatoes.
- Place on greased pan. Bake at 400 for 20 to 25 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 2.4, SaturatedFat 0.3, Sodium 9.3, Carbohydrate 26.2, Fiber 3.3, Sugar 1.2, Protein 3
OVEN-ROASTED HASH BROWN CAKES
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
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.
BREAKFAST CASSEROLE WITH HASH BROWNS
This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!
Provided by Melika
Categories Breakfast and Brunch Potatoes
Time 9h10m
Yield 12
Number Of Ingredients 11
Steps:
- Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
- Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g
CRISPY OVEN BAKED HASH BROWNS RECIPE - (4/5)
Provided by ngaldi
Number Of Ingredients 5
Steps:
- Start by preheating your oven to 375° F. Line your sheet tray with enough parchment paper to cover the top of the tray. Spread the hash browns out on the tray. Make sure there is a pretty even layer of hash browns, so they all cook evenly. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?
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- 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.
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