Hash Brown Potato Cakes

By á-5981

Ingredients

• 1 lb russet or round red potatoes
• 1/2 of a medium onion very thinly sliced
• 1 T olive oil
• 1/4 t dried thyme crushed
• 1/4 t salt
• 1/8 t pepper
• cooking spray

Details

Servings 8

Preparation

Step 1

Preheat oven to 300 degrees. Peel and coarsely shred potatoes; immediately rinse with cold water in colander. Drain well, pressing lightly, then pat dry with paper towels; place in large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes. Lightly coat an unheated very large nonstick skillet or griddle with cooking spray. Heat skillet over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of potato mixture onto skillet. Using a spatula, press potato mixture to flatten evenly to 2-1/2 to 3 inch diameter. Cook for 5 minutes. Using wide spatula turn potato cakes. Cook for another 3-5 minutes or until golden. Do not turn to early or they will not hold together.