Hash browns are one of my all time favorite breakfast foods. My husband and I try to get breakfast together every week and both of our go-to orders involve hash browns. So, I guess it’s a household favorite in our family. I actually think hash browns are kind of hard to make. You really only need a couple ingredients to make them, but it’s still so hard to get them the perfect amount of crispy.I really like this idea for making hash browns into a large cake. You can slice this up and serve it to multiple breakfast guests if needed. There are just a few tips I have for getting your potatoes the perfect amount of crispy. Here’s what to do:Hash brown Cake, serves 2-3 as a side.
2 russet potatoes
1 1/2 tablespoons olive oil
salt + pepper
First peel the potatoes and grate using a cheese grater. If you want you can do this the night before you plan to cook them. Just fully submerge them in water and store in the refrigerator. Before cooking, lay the potatoes out over a thick bed of paper towels. Press paper towels over the top too, to remove as much moisture as possible.In a medium size skillet heat half of the oil over medium/high heat. Press half the potatoes in an even layer into the pan. Lightly salt and pepper them. Now press the remaining potatoes over the top of the first layer, add a little more salt + pepper. Allow this to cook for 12 minutes. I usually set a timer, because I guess I’m an anxious cook. But you don’t want to disturb the potatoes while they cook. So don’t touch them for 12 minutes.
Carefully place a plate over the top of the skillet. Flip the potato cake onto the plate. Add the remaining oil to the hot pan. Now gently push the potato cake back into the pan, uncooked side down. Cook for an additional 12 minutes. If you notice the first side seems a little too crispy turn your heat down just a little. Or if you don’t think the potatoes are crispy enough turn up the the heat a little.Serve this with a fried egg over medium. That’s the absolute best, if you ask me. Happy breakfast! xo. Emma
Credits // Author and Photography by: Emma Chapman