Oven Roasted Hash Brown Cakes
Crispy, golden, and bursting with flavor, these Oven Roasted Hash Brown Cakes are a must-try side dish or breakfast addition that will elevate any meal. Made with perfectly grated russet potatoes and sweet yellow onion, these hash brown cakes are seasoned with a savory blend of garlic powder, smoked paprika, and black pepper for a depth of flavor in every bite. The oven-roasting technique ensures a crispy exterior without the need for frying, making them a lighter, healthier alternative to traditional hash browns. With simple pantry staples like all-purpose flour and a single egg binding everything together, this recipe is as easy as it is satisfying. Garnish with fresh parsley for a pop of color and freshness, and serve these irresistible hash brown cakes alongside eggs, grilled veggies, or your favorite protein for a complete, crowd-pleasing dish. Whether you’re hosting brunch or looking for a quick side for dinner, these hash brown cakes are the perfect solution!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 1 large Egg
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the russet potatoes and grate them using a box grater or a food processor with a shredding attachment.
Transfer the grated potatoes to a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential for crispy hash brown cakes.
Grate the small onion and combine it with the grated potatoes in a large mixing bowl.
Add the egg, all-purpose flour, garlic powder, salt, black pepper, and smoked paprika to the mixing bowl. Stir well until the mixture is evenly combined.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches in diameter and 1/2 inch thick.
Place the patties onto the prepared baking sheet, leaving about 1 inch of space between each one.
Brush the tops of each patty with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 15 minutes. Then, carefully flip each patty over using a spatula and bake for another 15 minutes, or until golden brown and crispy on both sides.
Remove from the oven and let cool for 5 minutes before serving.
If desired, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 11.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4136 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
