- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 10 to 12 servings
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.
