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
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
Ingredients
- 2 russet potatoes
- 1½ tablespoons olive oil
- salt and pepper
Instructions
- 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.
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!
Yesss, I’m pinning this for our Christmas morning breakfast 🙂
Bailey
And in Sweden we call it “Rösti” 🙂
I just tried it, it was wonderful and perfectly crispy !
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!
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!
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 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.
It looks like Roesti, maybe you ate some in Switzerland!
xoxo
That looks so much better than regular fried potatoes and a lot less greasy. I will try that.
Vintagehoneybee@gmail.com
yummy perfecto 😉
Looks so good!
http://pomegranateandcoffee.blogspot.co.uk
Suzann! Please share your recipe with us!
:))
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
YUM! potato latkes are so, so delish
xx
Looks so good!
xx
http://analeote.blogspot.pt/
YUM! I must make this… or a pan size latke! thanks for sharing it!
When I was younger my mom use to make hashbrowns all the time! I love having them for breakfast ♡ MsBerryStylish