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Hash brown Cake

Course Breakfast
Cuisine American
Keyword hash browns

Ingredients

  • 2 russet potatoes
  • 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.