Crispy Hash Browns Cake

Hashbrown cake!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.Tips for making hashbrownsI 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:How to make perfect hashbrownsHash 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.How to make crispy hashbrownsIn 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.Hashbrown cake! Serve this with a fried egg over medium. That’s the absolute best, if you ask me. Happy breakfast! xo. Emma

Hash brown Cake

Ingredients

  • 2 russet potatoes
  • 1 1/2 tablespoons olive oil
  • salt + pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Credits // Author and Photography by: Emma Chapman 

  • I’m probably going to attempt this soon, but I’m dreading the part where you flip it over. I can see that turning into a disastrous mess. Any comment on that from those who’ve tried it?

    • I slide them (brown side DOWN) onto a plate. Then I take another plate that is slightly bigger than the original plate and place it on top. Making like a shredded potato sandwich between plates. Then I grab both plates and flip quickly. Remove the top plate and you should be able to slide them back into the hot skillet. Good luck!

  • Hi Emma!

    Tried this yesterday (along with your recipe of French toast). So easy to make and DELICIOUS :). Oh, also the Thai style green beans with peanut butter. I’ve only started cooking recently and recipes like these make cooking fun. Thanks for sharing 🙂

  • Hi Emma!

    Tried this yesterday (along with your recipe of French toast). So easy to make and DELICIOUS :). Oh, also the Thai style green beans with peanut butter. I’ve only started cooking recently and recipes like these make cooking fun. Thanks for sharing 🙂

  • Awesome, thanks for sharing! Hash browns are pretty much the only breakfast I love, but I REALLY love them!

  • Oh wow…this looks so yummy, I have to try this once I’m done with my current detox!

    Katie x
    http://www.missenchanting.co.uk/

  • this looks so good–I like my eggs over easy–I can imagine the taste of the runny yolk over the potato. yummm..I need to add this to my holiday brunch menu!

  • This looks delish!I haven’t tried it myself yet, but I was told the trick to getting them nice and dry so they will be crispy when they cook is to blow them lightly with a hair dryer after you squeeze as much water as you can off with paper towels or kitchen towels. I have two russet potatoes sitting on my counter – I think it will be breakfast for dinner night tonight.

  • That looks so much better than regular fried potatoes and a lot less greasy. I will try that.

    Vintagehoneybee@gmail.com

  • Emma! Thank you so much for sharing this!

    Yes, it’s the hash brown lunatic, who appears time to time to beg you to share a working recipe. I’ve been trying to make them since I moved back from London to Brazil, where we don’t have anything like it. They never get quite as I remember, but I’m definitely trying this. They look so right!

    Thank you thank you thank you, haha!

    xoxo

  • When I was younger my mom use to make hashbrowns all the time! I love having them for breakfast ♡ MsBerryStylish

  • As a south german reader I thought, “Ah, Rösti”. 🙂 I was really surprised to see that this is a dish also known somewhere else, because I have never seen this outside of Switzerland and South Germany. Here we eat this in a lot of variations, with salmon on the top, with “Züricher Geschnetzeltes”, Raclette (special suiss cheese for melting) and even with molten french brie or camembert with sweet lingonberries. One of the most loved dishes in Switzerland.

  • This is a really common food in Switzerland. It’s called Röschti. I lovvvvvvvvvvvvvvvvve it!

  • Mmmmm looks so yummy! I want to try this tomorrow!
    xo,
    rn
    www.rachelnicoleblog.com

  • yum! my mom would make these for us for dinner when we were younger. we would eat them with sour cream and fresh dill. so delicious! 🙂

  • I haven’t tried the chilling them overnight to get the perfect amount of crisp. This definitely sounds like a method to try. Thanks for sharing your yummy looking breakfast!

  • These look delicious! My husband LOVES potatoes for breakfast and I think these would make a great way to change things up

  • Such a lovely idea. My go-to brunch side dish is hash browns in muffin tins, but I’ve never tried them in a cake pan! Adorable! I must try this at my next brunch party!

  • Yummy! I love breakfast food and I love the flexibility of breakfast goods, hello breakfast for dinner! My favorite.

  • I always love when hashbrowns come like this in a restaurant. I’m figuring out what to make for Christmas morning and this looks like the perfect comfort food.

  • I’m all for everything potato so this is right up my alley!

    http://wednesdayswewearblack.blogspot.com/

  • I’m pretty sure I could eat that entire pan myself!

    I’m always curious if people use condiments on their hashbrowns. I know some people use ketchup, while others use sour cream like latkes. Actually, they’re really good with apple sauce!

    Best,
    Danielle
    http://awriterinlove.blogspot.com

  • These hash browns look perfect! They are one of my favorite breakfast foods, and I am always so sad when I order them and they aren’t crispy enough! These look delicious!

  • I love making hashbrown cakes! We do it all the time at my house when we have breakfast for dinner (which is the best)!

    xoxo
    Taylor

    www.welcomehometaylor.com

  • I worked in a restaurant that was MEGA FAMOUS for its hashbrowns. The key is par-boiling the potatoes first, then grating them, then cooking in a pan with butter and oil. This way you don’t overcrisp the outside and still end up with uncooked potato in the middle.

  • Yes, in Switzerland, we call it Röstis 😉 You can also cook the potatoes first, let them cool down and grate them after. Then, you just heat them with a little bit of butter.
    Yummy !

  • So easy and delicious looking! What a great idea, and perfect for the winter weather! Thank you! -Leith
    http://outsidelanddiaries.blogspot.com

  • This looks so ideal. I absolutely love shredded potatoes, normally i do red, and i do them in a waffle iron, but the russet skillet combo sounds ideal. Honestly, for my birthday id rather have a hash brown cake than a cake-cake.

    xo, Juliette Laura
    http://juliettelaura.blogspot.com

  • This looks delicious!

    http://talisatalksbeauty.blogspot.co.uk/2013/12/christmas-gift-guide-for-him.html

  • I love making hash browns in the mornings but, I could never get them super crispy. Thanks for the tip of using the towel to get all the moisture out before cooking. I was missing that step!
    Jessica
    the way to my Hart

  • This look so good..although I’m not sure I want to share….;)

    http://vodkaandarose.blogspot.co.uk

  • My boyfriend and I are also big hash brown fans! He’s the cook (I’m the dishwasher) and hash browns always stumped him. After almost 4 years of him making has browns that are NOT QUITE right he nailed it a few weeks ago… and has continued to nail it every Sunday morning. I think it involves a correct way of cutting the potatoes and a quick blast in the microwave (I know, I know. Trust me when I say we are not microwave people) before popping into the toaster oven. His has browns now beat all our local breakfast haunts. Needless to say, I’m a happy woman.

    -aaaand end ramble on hash browns

  • Oh this looks delicious. I have got to try to make these, this weekend already! Thank you for delicious inspiration!

    www.withlovefromnash.tumblr.com

  • In Spain we use to eat sweets with milk or juice for breakfast, but very original food!

    http://inatrendytown.blogspot.com.es

  • This looks absolutely delicious. My husband and I tried making hashbrowns the other day and they turned into a mushy mess…excited to try this one!

  • Yessssss. This with eggs sounds perfect. I’m such a sucker for hearty breakfast food!

    neha
    http://nehamade.blogspot.com/

  • I’ve never attempted to make hash browns because they seemed so difficult to get right, but armed with your technique I think I’m ready to give them a try. or a fry 😉

  • Oh I love this! So perfect for cooking for a brunch for friends! Thanks for sharing!!

    Jamie @
    The Growing Up Diaries

  • This is the best breakfast ever! I’ve never thought about making them at home but I’m definitely making this one.
    thanks for sharing!

    Kimberley x

  • That’s funny, this is actually a dish we know in Switzerland. It’s called Röschti (you might have heard of it if you’ve ever been there) and is usually served for lunch or dinner with brown sauce, sausaces and onion, or with fried eggs. You can also add cheese and small bits of bacon to the potato mixture. You can even buy them premade in sealed bags in the supermarket.

  • I agree… I can never get the right crispy! This actually reminds me of Tadig, which is a traditional Persian food! It’s like a rice cake that is crisped together with crunchy rice on the outside and soft delicious rice on the inside. It is FANTASTIC. I’m half Persian and we always fight over the Tadig crust. So good!

  • I don’t eat breakfast foods enough, I LOVE hash browns. And I can’t stop staring at that egg, it looks so good!

  • Hi Emma ! your breakfast looks great!!
    But why the potatoes are white? At the first look I thought it was oignons!

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