Skip to main content Share
& Save

Hash Brown Cakes

By Deen Brothers


Difficulty: Easy

Prep time: 10 min

Cook time: 30 min

Servings: 4 to 6


  • 1 pound Yukon gold potatoes
  • 1 shallot
  • 1/2 cup shredded Cheddar
  • 1/3 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • Peanut oil


Grate the potatoes and shallot using your food processor. Add to a colander and squeeze dry using a clean tea towel, making sure to get rid of all of the moisture. Place the potatoes and shallots in a bowl along with the cheese, flour, parsley, egg and some salt and pepper. Mix well.

Heat about 1/4 cup peanut oil in a large cast-iron skillet until hot. Scoop 1/4 cup potato mixture into the skillet and flatten with a spatula. Cook until golden and crisp, 2 to 3 minutes, and then flip and cook another 2 minutes. Remove to a paper-towel-lined baking sheet to drain. Repeat in batches.

Cook’s Note: To keep hash brown cakes warm before serving, place in a single layer on a wire rack set over a baking sheet and place in a 200 degree F oven.

I'm not interested