Individual Oven “Fried” Hash Brown Cakes for Daring Cooks Challenge!

I saw these cute little hash brown cakes on Pinterest this weekend and immediately knew that I was going to make them! I had a whole bag of potatoes and well I like eating them, this gave me a reason to. :) Other wise it would have been all random baked potato eating at various times throughout the day. It happens.

Luckily for these cuties, I also had a bad boy lobster (Mr Lob Stevens, if you will) that had to be eaten. Seriously, what could be better than oven “fried” hash brown cakes & lobster? Not many things. The cakes are nicely browned and crunchy on the outside, cheesy and tender in the middle. Just how I like my hash browns, and you don’t have to go through the fuss of frying them in oil. I love just popping food in the oven and letting the oven do it’s thing. :)

Plus the challenge for Daring Cooks this month was to make some form of a patty, could be meat, veggies, fish, and even potatoes! These definitely fall into the “patty” category, and I’m so happy I’ve finally got my life back in order to be able to be part of The Daring Kitchen challenges. I’ve included these little cakes in my Ultimate Valentine’s Day Breakfast – Lobster Eggs Benny. Can I just say, perfection! Doesn’t get much better than that.

Individual Oven “Fried” hash Brown Cakes
adapted from The Yummy Life 

Ingredients

4 russet potatoes, peeled & grated (excess moisture removed)
1/2 cup parmesan cheese
4 scallions, sliced (whites & greens)
1 teaspoon salt
3 tablespoons olive oil (I used a Pesto flavored oil)
1/2 teaspoon fresh cracked black pepper

Preparation

Preheat your oven to 375 degrees. Prepare a jumbo muffin tin by greasing 4 of the cups with cooking spray, place aside until needed.

In a bowl mix all of the ingredients, adding one at a time, until cheese & seasoning is evenly dispersed.  Divide amongst the 4 greased jumbo muffin cups.

Place in the oven & let cook for 1-1.5 hours.

This should have been the part that I flipped the pan & took a picture of the Hash Brown Cake alone...my brain doesn't function on Sundays.

 

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10 Responses to “Individual Oven “Fried” Hash Brown Cakes for Daring Cooks Challenge!”

  1. February 16, 2012 at 6:19 pm #

    Yum, what a great base for your lobster benedict! I will have to remember these the next time I feel the need to make some hollandaise!

  2. February 15, 2012 at 3:28 pm #

    I want these. Like, now. Despite being baked rather than fried, they look beautifully crispy.

  3. February 15, 2012 at 9:42 am #

    We had a lobster fest for V-Day at our house (Lobster Verrines, Lobster Risotto and Baked Lobster). I totally wouldn’t have made lobster for breakfast on a weekday either! Great job on the challenge, I’m wishing I had leftover lobster…

  4. February 15, 2012 at 12:29 am #

    You gotta love Pinterest!

    Fantastic effort and they look so delicious and pretty – like they should be in the menu of a fancy restaurant! :)

    • Lacy DeVeney
      February 15, 2012 at 8:47 am #

      Well thank you! :) And pinterest is seriously the best source for awesome recipe ideas anymore.

  5. February 14, 2012 at 3:24 pm #

    These little cakes look so toasty-you would think that they were fried! I do love me some hash browns, but these look to be much more flavorful. They are perfect as a side, but I have to popping on over to see your other post with the lobster!

  6. February 14, 2012 at 3:09 pm #

    That lobster benny hashbrown looks incredible!!! I’m going to have to bookmark this…

  7. February 14, 2012 at 12:02 pm #

    Wow, great job! These are the cutest little things ever, and I bet they tasted awesome, too!
    And, by the way, I LOVE your blog! Not only is the content great, but I love the layout and design – how it looks like a journal! Great idea!!!

  8. February 14, 2012 at 10:14 am #

    Oh my God, these look so good. And I love that they’re baked, not fried.

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