Hash Brown Cake with Dill Sour Cream

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • Dill Sour Cream:
  • 1 cup sour cream
  • 2 tablespoons chopped fresh dill
  • Kosher salt and ground black pepper
  • Hash Brown Cake:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cups frozen cooked shredded potatoes, thawed
  • 2 tablespoons all-purpose flour
  • 2 teaspoons sweet paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Pinch cayenne pepper
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, smashed and chopped small
  • 1/2 yellow onion, grated
  • Fresh dill sprigs, for garnish
Directions
  • For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper. Cover and refrigerate until ready to serve.

  • For the hash brown cake: Heat the butter and oil in a large nonstick skillet over medium-high heat. In a large bowl, stir to combine the potatoes, flour, paprika, salt, black pepper, cayenne pepper, eggs, garlic and onion.

  • Spread the potato mixture in an even layer to cover the bottom of the skillet and use a spatula to press gently. Cover and cook until the potatoes are warmed through and crisp on the bottom, 8 to 10 minutes. Uncover the skillet and remove from the heat. Place a platter larger than the skillet directly over the top of the skillet and invert the potato cake onto the plate.

  • Cut into wedges and serve with the dill sour cream and sprigs of dill for garnish.


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