If you love crispy hash browns but want something a little different, these Hash Brown Potato Cakes are an easy and flavorful option. Shredded russet or red potatoes are combined with thinly sliced onion, olive oil, thyme, salt, and black pepper, then cooked into small golden cakes. They develop a crisp exterior while staying fluffy inside, making them an especially good savory breakfast side.
The preparation is simple, but getting the potatoes dry is an important step. After the potatoes are coarsely shredded, they are immediately rinsed with cold water, drained well, and patted dry with paper towels. Removing excess moisture helps the potato cakes brown properly and hold together as they cook. The potato mixture is then portioned by tablespoon onto a hot nonstick skillet or griddle and pressed flat.
A wide spatula is particularly useful for this recipe. The potato cakes need to cook for about five minutes before being carefully turned, and the recipe specifically recommends using a wide spatula to flip them without breaking them apart. They are cooked for another 3 to 5 minutes until golden brown, then kept warm in a 300°F oven while the remaining cakes are prepared.
These simple hash brown potato cakes make a great breakfast or brunch side when you want something crisp and satisfying without a lot of added fat. The recipe makes 16 small potato cakes, with each serving containing 59 calories and 9 grams of carbohydrates.
Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.
Print
Hash Brown Potato Cakes
- Total Time: :30
- Yield: 8 1x
Ingredients
- 1 pound russet or round red potatoes
- 1/2 of a medium onion, very thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Nonstick cooking spray
Instructions
- Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a 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 nonstick cooking spray. Preheat skillet or griddle over medium heat.
- For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown.
- Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes.
- Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).
Notes
- Servings Per Recipe: 8
- PER SERVING: 59 cal., 2 g total fat 75 mg sodium, 9 g carb. (1 g fiber), 1 g protein
- Diabetic Exchange: Starch (d.e): 0.5; Fat (d.e): 0.5
- Prep Time: :10
- Cook Time: :20
- Category: Appetizer
- Method: Stove Top
- Diet: Vegetarian