Crispy Oven Roasted Hash Brown Cakes

I used to think that hash browns were only worth the effort if they were deep-fried at a diner. There is something about that crackling crust that feels impossible to recreate at home without making a greasy mess of the stove. But after a few trials involving soggy centers and burnt edges, I found that the oven actually produces a superior result. By using a high heat and a little bit of patience, you can get a uniform crunch that covers the entire surface of the patty rather than just the parts touching the pan.

The secret is removing as much moisture as possible from the potatoes before you mix them. I spend an extra two minutes squeezing the shredded potatoes in a clean tea towel, and it makes all the difference between a dense cake and a light, crispy one. I love serving these with a dollop of sour cream or a runny poached egg on top. They are hands-down my favorite way to handle a bag of frozen or fresh shredded potatoes when I have guests over and want to keep my hands free for coffee.