Use the oven for evenly cooked hash brown cakes.
Hash brown potatoes are not only a part of a hefty breakfast; they also can become evening appetizers or a side dish. Hash browns are often pan-fried in a stove top skillet, using butter or oil; it's not uncommon to overcook them so they end up too crispy and the fat forms a crust. As an alternative, try oven-roasting your hash browns. Although the process takes longer, the oven heat will cause the potatoes to brown more evenly.
Instructions
1. Preheat the oven to 425 degrees.
2. Grease the baking sheet with 1 tablespoon of butter.
3. Combine grated potatoes and salt in a mixing bowl. Let stand for five minutes. Squeeze the excess water from the potatoes using your hands.
4. Toss the salted potatoes with the 2 tablespoons of melted butter and the onion. Stir well to combine.
5. Divide the potatoes into four mounds on the greased baking sheet. Leave enough space between the potatoes to accommodate mounds 4 inches in diameter.
6. Cook for 15 minutes. Remove the sheet from the oven and flip the mounds using a spatula. Press each mound flat to a size of 4 inches in diameter.
7. Reduce the oven temperature to 350 degrees.
8. Return the hash browns to the oven and continue to cook until crisp and evenly browned, about 45 minutes longer.
Tags: baking sheet, hash browns, inches diameter