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Thursday, January 29, 2015

Hashbrown Cakes

4 medium sized potatoes, peeled and grated
1 onion, chopped
¼ cup flour
½ teaspoon garlic powder
Salt & Pepper, to taste

Grate potatoes and soak in cold water while chopping the onion.  Drain the potatoes and add the onion. Combine the flour and seasonings, then add it to the potatoes. (The potatoes will be wet, but that helps the flour to coat and stick the potatoes together.) Add 1 tablespoon of oil to a cast iron skillet on medium - high heat. Spread potatoes out in the skillet to form one large cake. Cook for about 5 minutes. With a large spatula (or two) flip the cake over when it is golden brown. Cook for another 5-8 minutes or until golden brown on both sides. (I finished mine off in the oven at 400 degrees after the first flip.)