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
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
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.