For smooth cakes that hold together, be sure to slice the onion very thinly.
These small hash brown potato cakes are the perfect combination of crispy edges and a creamy, soft interior.
Thiseasy breakfast recipecan be topped with cheese or served with your favorite topping.
Credit: Scott Little
Try setting out hot sauce, ketchup, sour cream, salsa, or Tzatziki sauce.
One of the most important factors for hash brown success is choosing the right potato.
The best potato variety for any given style of cooking depends on its starch content.
Credit:BHG / Ana Cadena
Peel the potatoes and then scrape them over the large holes on the shredding side of a box grater.
Be careful not to get your fingers too close to the shredding surface.
Rinse the potatoes right away to keep them from discoloring.
Drain well, pressing lightly, then pat dry with paper towels.
Place the dry potatoes in a large bowl.
Start with a package of refrigerated shredded hash browns.
Be sure to drain them well and pat dry to remove as much moisture as possible.
Quarter the thin onion slices.
Stir the onion, oil, thyme, salt, and pepper into the shredded potatoes.
Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray.
Preheat the skillet or griddle over medium heat.
Press down potato mixture with a spatula to flatten evenly.
Cook for 5 minutes.
Cook for 3 to 5 minutes more or until golden brown.
Place the cooked potato cakes on a baking sheet.
Keep warm, uncovered, in the oven while cooking remaining potato cakes.
Repeat with remaining potato mixture, stirring mixture frequently.
Makes 8 servings (16 potato cakes).
2,000 calories a day is used for general nutrition advice.
