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Crispy Hash Brown Cake with Potato Slayer

Crispy Hash Brown Cake with Potato Slayer

Who can resist crispy hash-browns? Not me. I learned the following method, an elevated take on the Waffle House variety, from Amy Thielen’s “The New Midwestern Table.” Amy is a fellow Midwesterner, and an amazing writer and cookbook author (check her books ASAP!). To create the “cake,” shredded potatoes and onions are gently pressed into a 10-inch cast iron skillet (you can do this on the stove top or on the grill). Half way through the cooking process, the potato cake is flipped, frittata-style, using a plate to support the round. Pay attention to the sound and smell of the sizzling potatoes. If you fear the bottom is browning too quickly, use a spatula to take a peek, and/or reduce heat as needed (and fear not: you can serve the prettiest side facing up).

Tags : Potato Slayer
categories : Recipes

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