Wake Up To Our Warm Shredded Hash Brown cakes! Fluffy On The Inside & Crispy On The Outside
Homemade Hash Brown Cakes
Good old fashioned restaurant-style hash brown cakes. Perfect with hot pepper sauce and ketchup! Easily made and great for breakfast, these potato patties work well with a side of eggs, fruit and toast! The BEST Hash Brown cakes: This is a perfect hash brown recipe! Make this popular breakfast side right at home and give up the diner! These golden hash brown potato cakes are crispy on the outside and fluffy on the inside—they’re the perfect savory breakfast side!
Not what you are looking for? Try these other scrumptious recipes Herb-Crusted Beef Roast with Horseradish-Chive Sauce, Grilled Chicken & Apple Cider Vinegar Marinade or Herbed Chicken & Potatoes.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
Ingredients
- 2 Medium Potatoes; Shredded
- ½ Onion; Chopped
- ¼ cup All-purpose Flour
- 1 Egg
- Salt
- Pepper
- Vegetable Oil; Frying
Instructions
- Drain and dry the shredded potatoes then place them in a bowl. Add in the onions, flour, egg and mix till everything is well incorporated.
- Heat some oil in a pan over medium high heat. Once the oil is hot enough take a scoop of the potato mixture and add it into the pan. The potatoes should be about ½ inches in thickness.
- You can add more of the potato mixture into the pan till the pan is filled up. Cook the potato cakes till they are nice and brown on both sides. 5 minutes on each side should do the tick.
- Once the potatoes are ready, remove and place them on a paper towel to drain the excess oil. Repeat with the remaining potato mixture.
- When it is done, plate up and serve immediately. Enjoy!
Nutrition
- Serving Size: 4